Life, on the Line

A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat

By: Grant Achatz, Nick Kokonas

Narrated by: Johnny Heller

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

Critic reviews

"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)

What a story

Lived in his diners back yard and missed it. What drive. Know tongue cancer and he is a miracle. Cant wait to get to Alina some fast.

Deliciously Good Read

This book is phenomenal. It’s about, but not limited to, a chef, the power of believing in yourself, goal setting, working relentlessly hard to achieve goals, managing setbacks, being a father, maintaining business relationships, accepting help, and how to be the best friend that every cancer warrior needs. There is a lot to learn from this story which is not yet over. I look forward to the next book.

addicted

Ima chef... it was inspiring, rise fall and rise again! wow just wow! So many similarities I saw in this book and my own. so many reasons to keep pushing... Thank you Grant.. Thank you

Great book

Really enjoyed the book
Loved Chefs Passion
And determination in the kitchen and in life !!!!

Bold experiments in high-end dining

Grant's story of helping run his family restaurant is compelling. And that's probably what helped him manage his Charlie Trotter experience. You have to be extra careful who you hire in these top restaurants, but you also have to be careful who you work for.

It's clear from the book that Grant helped to build up the sector of expensive dining and also create new experiences that other top restaurants weren't providing at the time.

I felt engaged throughout the book.