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    Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat (Paperback) By (author) Grant Achatz, By (author) Nick Kokonas

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    Description"One of America's great chefs" ("Vogue"), Grant Achatz, shares how his drive to cook immaculate food fueled his miraculous triumph over tongue cancer. By 2007 chef Grant Achatz had been named one of the best new chefs in America by Food & Wine, he had received the James Beard Foundation Rising Star Chef of the Year Award, and he and Nick Kokonas had opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, positioned firmly in the world's culinary spotlight, Achatz was diagnosed with stage IV squamous cell carcinoma-tongue cancer.The prognosis grim, Grant undertook an alternative treatment of aggressive chemotherapy and radiation that ravaged his body and left him without a sense of taste. Tapping into his profound discipline and passion, he trained his chefs to mimic his palate and learned how to cook with his other senses. As Kokonas was able to attest, the food was never better. Five months later, Grant was declared cancer-free and went on to achieve some of the highest honors in the culinary world. "Life, on the Line" is not only a chef's memoir, it is also a book about survival, about nurturing creativity, and about profound friendship.


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  • Full bibliographic data for Life, on the Line

    Title
    Life, on the Line
    Subtitle
    A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
    Authors and contributors
    By (author) Grant Achatz, By (author) Nick Kokonas
    Physical properties
    Format: Paperback
    Number of pages: 419
    Width: 152 mm
    Height: 228 mm
    Thickness: 30 mm
    Weight: 699 g
    Language
    English
    ISBN
    ISBN 13: 9781592406975
    ISBN 10: 1592406971
    Classifications

    Warengruppen-Systematik des deutschen Buchhandels: 25580
    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: BIO
    BIC subject category V2: BGA
    Nielsen BookScan Product Class 3: T4.0A
    B&T Modifier: Region of Publication: 01
    BIC subject category V2: MBD
    B&T General Subject: 170
    B&T Modifier: Subject Development: 03
    B&T Modifier: Academic Level: 05
    Ingram Subject Code: BA
    Libri: I-BA
    DC22: B
    BIC subject category V2: WB
    DC21: 641.5092
    DC22: 641.5092
    LC subject heading:
    BISAC V2.8: BIO017000
    BIC subject category V2: BGTA
    B&T Approval Code: G65403618, A97402000
    LC subject heading: , , ,
    BISAC V2.8: BIO026000, CKB068000
    LC subject heading:
    BISAC V2.8: BIO029000
    BISAC region code: 4.0.1.0.0.0.0
    LC subject heading:
    LC classification: TX649.A25 A3 2012
    Thema V1.0: WB, DNC, DNB, DNBT
    Edition statement
    Reprint
    Illustrations note
    black & white halftones, colour illustrations
    Publisher
    GOTHAM BOOKS
    Imprint name
    GOTHAM BOOKS
    Publication date
    06 March 2012
    Publication City/Country
    New York
    Author Information
    Grant Achatz is the owner of Alinea, Next and The Aviary in Chicago. He lives in Chicago. Nick Kokonas partnered with Grant Achatz to develop Alinea, Next and The Aviary. He lives with his wife and two sons in Chicago.
    Review quote
    "Writing with the panache of professionals, Achatz, chef and owner of Chicago's Alinea, and his business partner, Kokonas, relate the story of Achatz's life and work in a memoir that lives up to its expansive subtitle. ...Achatz and Kokonas share an engaging, well-written, and informative description of what it's like to work in commercial kitchens along with the stirring story of Achatz's fight for his life."--"Library Journal"