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.
©2011 Grant Achatz and Nick Kokonas (P)2011 Tantor
"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)
I've become an avid "reader" since I discovered audiobooks a few years ago. Also a cat lover - at left is Prince Harold
I knew the story of the innovative chef in Chicago who developed serious tongue cancer and found a doctor with a new procedure that spared the mutilating surgery typically done. I imagine that most folks were interested in how he dealt with the cancer and his work, and the new surgical technique but that spared his tongue and therefore his career, but this only occurred in the last 1/4 of the book.
I found the specific information about the food interesting - can't imagine how he came up with ideas like these EVERY day. I did not find the business negotiations very interesting - about opening new restaurants, dealing with landlords and agents, etc.
I don't think the commentary by Nick Kokonas was necessary or added anything to the book. In addition, the narrator voiced both parts exactly the same way. It was an odd and subtle way of speaking that was believable for Achatz, but not for Nick. I would forget to whom I was listening frequently because they both sounded the same.
I would recommend this to anyone who loves the ins of the kitchen. It is comes across as an honest look at inside the life of a cook (chef).
I have always been fascinated by chef's and the look into their world and this is what Grant Achatz gives you.
No but he is a great narrator.
I really enjoyed this read, and have added experiencing Grant Achatz' food to my bucket list.
That said, this is a two-character narrative, read by only one person. It made the first person story telling confusing. This isn't Johnny Heller's fault, exactly, though he could have made some effort to distinguish the two voices. It is a huge production error for an audio book, though, and markedly diminished my enjoyment.
I was really expecting the book to be mostly about the Chef's tongue cancer and how he could be a chef while losing his sense of taste. However, the first ten hours of the book all had to do with his life as a chef and the opening of his resaurant. Since I felt like I was never getting to the story I wanted to hear, I was disappointed in the book.
Both of their very elevated egos are obvious in the book. I couldn't help wondering what the people who worked for them thought of them.
I've listened to many books and I felt like his performance was whiny. It didn't add anything to the story and was somewhat irritating.
Many of the French preparation terms would have compelled me to stop reading so I could look up the pronunciation and definition so I preferred the audio edition.
When he realized that he was given an amazing second chance and started spending more time on "life."
This was a first, but I'd like to hear more.
I was touched that he wanted to treat his dad to a dinner at TFL and when he and his mother sat crying on the sofa toward the end of his radiation therapy.
My husband is presently undergoing the same treatment for the same type of cancer to his tongue. This book gave us a lot of hope that all the things that seem so difficult right now will improve. I was overwhelmed by the chef's courage throughout the book, but wish there had been more follow-up on his present prognosis and what his follow-up treatment has been like.
I have always loved to read, and now I really enjoy listening to my books as well!!
I thoroughly enjoyed listening to Life, on the Line. It is a wonderful story of Grant's determination to become a chef and own a first-class restaurant--on his own terms. His ideas regarding food presentations were unique and sounded simply amazing. The narrator of this book was also excellent--it was an all-around win for me! I wish Grant Achatz well, and hope to hear more from him in the future--
Only if he were either a chef or suffering from a chronic disease and needed encouragement
The main character's humility
The main character
Come and get it before it's gone...
Fairly good feel good book that they should have spent more time on choosing a name...
Grant, his determination
When he first got to Tru
When he wins the James Beard award
I cannot recommend this book enough. It is extremely exciting and detailed. You learn what a class act Grant and Nick must be. If you love food (real food) and have a desire to know how cooking really comes about and how a restaurant is put together then you'll love this book.
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