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Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat by [Achatz, Grant, Kokonas, Nick]
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Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat Kindle Edition

4.6 out of 5 stars 163 customer reviews

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Length: 431 pages Word Wise: Enabled Enhanced Typesetting: Enabled
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Editorial Reviews

From Publishers Weekly

In this curious memoir, chef Achatz and his business partner, Kokonas tell of their Chicago restaurant, Alinea, as well as his cancer diagnosis and recovery. Achatz grew up in Michigan in and around restaurants, the only child of a troubled marriage who spent an otherwise contented adolescence around kitchens. He eventually attended the Culinary Institute of America and studied with Charlie Trotter and Thomas Keller with whom he began developing both his palate and culinary vision. He returned to Chicago, where he met Kokonas, who became his business partner in 2005, when they opened Alinea. As Alinea evolves from drawing board to reality, the narrative alternates between the two men's voices. They discuss finding the right team of chefs and dealing with Achatz's diagnosis with stage IV tongue cancer. The various narratives--childhood, professional development, Alinea, Kokonas, illness--have individual strengths, but the whole feels oddly disjointed and in places, such as the section on the restaurant's genesis and development, turn into more of a business how-to. Nevertheless, the authors duly convey their passion as well as a solid business philosophy. (Mar.)
(c) Copyright PWxyz, LLC. All rights reserved.

From Booklist

This must-read for the culinary crowd is the literary equivalent of caviar and Krug. Foodies will marvel at Achatz�s thought process on his molecular creations, while Kokonas provides a detailed glimpse of the artistic vision and creation of modern fine dining. The book takes readers into the passionate environment of a revolutionary kitchen, and through the eyes of the authors we are introduced to the future of gastronomy. Achatz�s battle had its time in the �weeds��his troubles with food writers, family relationships, and stage IV tongue cancer�but with perseverance and fortitude, he became one of the most controversial and respected chefs, ultimately opening what some critics call the best restaurant in North America, Chicago�s Alinea. Kokonas was first introduced to the prodigy at Trio, where Achatz started his executive-chef career. After dining on hundreds of dexterous courses, Kokonas decided to stop gambling on the Chicago Mercantile Exchange and create a restaurant with the then 29-year-old, and what began as a business venture became an indispensable friendship. --Brian Lesson

Product details

  • File Size: 7447 KB
  • Print Length: 431 pages
  • Page Numbers Source ISBN: 1592406971
  • Publisher: Avery; Reprint edition (March 6, 2012)
  • Publication Date: March 6, 2012
  • Sold by: Penguin Group (USA) LLC
  • Language: English
  • ASIN: B005GSYXGS
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Not Enabled
  • Screen Reader: Supported
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #210,283 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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