Description
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.
Author: Grant Achatz, Nick Kokonas
Publisher: Avery Publishing Group
Published: 03/06/2012
Pages: 432
Binding Type: Paperback
Weight: 1.53lbs
Size: 8.95h x 6.05w x 1.09d
ISBN13: 9781592406975
ISBN10: 1592406971
BISAC Categories:
- Biography & Autobiography | Personal Memoirs
- Biography & Autobiography | Culinary
- Biography & Autobiography | Medical (Incl. Patients)
About the Author
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.