Life, on the Line
A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
by Grant Achatz
Mem. Ed. $13.99
Pub. Ed. $18.00
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Life, on the Line
In 2007, chef Grant Achatz really seemed to have it all. He and Nick Kokonas opened the conceptually radical restaurant Alinea in 2005, which was subsequently named Best Restaurant in America by Gourmet magazine. The eatery was a smash and Achatz was placed squarely in the world’s culinary spotlight—only to then be diagnosed with stage IV squamous cell carcinoma—tongue cancer. The prognosis was grim.
Absolutely determined to preserve his quality of life, Grant undertook a treatment of aggressive therapy and radiation, but the choice came at a cost: alarmingly, he lost his sense of taste. Tapping into the discipline and focus of being a chef, Grant rarely missed a day of work, and trained his chefs to mimic his palate, slowly learning to cook using his other senses.
The food, as it turns out, was never better. Five months later, Grant was declared cancer-free, and won the James Beard Foundation Outstanding Chef in America Award a few months later. His memoir, Life, on the Line, tells the gripping story of the culinary giant’s undying love affair with cooking, but it’s also an inspirational tale of survival, friendship and nurturing creativity.
Softcover : 400 pages
Publisher: Gotham Books, Penguin Putnam Inc. ( March 03, 2011 )
Item #: 13-341730
ISBN: 9781617931383
Product Dimensions: 5.5 x 8.25 x 1.0inches
Product Weight: 14.0 ounces (View shipping rates and policies)
Multi talented 
February 02, 2012
I debated taking this book on a trip as my only read, but I must say that Life On The Line turned out to be an unexpected pleasure and new favorite. Grant Achatz & Nick Kokonas gave me new found insight and respect for dedicated chefs and those who recognize and support them both in and beyond the kitchen. We get to see Chef Achatz grow not only as a food artisan but as a father, friend and man learning life lessons as well as teaching them on his rocketing journey. This book flows like a well planned menu, leaving you both satisfied and with the desire to return again for more.
Reviewer: Cathy S
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