Life, on the Line

A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
eAudio - unabridged
Audio (12.87 hours)
Product Number: Z100088362
Released: Feb 02, 2015
Business Term: Purchase
ISBN: #9781452621272
Narrator/s: Johnny Heller
Publisher: Tantor Media, Inc
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Description

In 2007, chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas 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 was grim, and doctors agreed that the only course of action was to remove the cancerous tissue, which included his entire tongue. Desperate to preserve his quality of life, Grant undertook an alternative treatment of aggressive chemotherapy and radiation. But the choice came at a cost. Skin peeled from the inside of Grant's mouth and throat, he rapidly lost weight, and most alarmingly, he lost his sense of taste. Tapping into the discipline, passion, and focus of being a chef, Grant rarely missed a day of work. 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 just a few months following, he received the James Beard Foundation Outstanding Chef in America Award. Life, on the Line tells the story of a culinary trailblazer's love affair with cooking, but it is also a book about survival, about nurturing creativity, and about profound friendship. Already much-anticipated by followers of progressive cuisine, Grant and Nick's gripping narrative is filled with stories from the world's most renowned kitchens-the French Laundry, Charlie Trotter's, el Bulli-and sure to expand the audience that made Alinea the number-one selling restaurant cookbook in America last year.

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Original Publish Date: Mar 25, 2011

This title is part of (or scheduled to be part of) the following subscriptions:

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eBook
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Product Number EB00384344
Released: Jun 05, 2014
Business Term: 2 Year
Publisher: Avery
ISBN: #9781101560730

Professional reviews

"Renowned Chicago chef Grant Achatz's love affair with cooking has brought him to the pinnacle of avant-garde haute cuisine: molecular gastronomy. (He invented it.) His memoir--whose title is a reference to his recent struggle with tongue cancer--comes on the heels of his worldwide recognition as owner of the top North American Restaurant, Alinea. Johnny Heller's steady narration lacks the intensity of Achatz's style. Heller's voice should reflect the author's drive for culinary artistry as he recounts a life of food discoveries and encounters with gastronomic genius--from his childhood in professional kitchens to the opening of his trailblazing restaurants. Instead, Heller uses an even delivery, which lays out the story but lacks the passion of Achatz's gastronomic adventures. A.W. (c) AudioFile 2011, Portland, Maine"

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