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"One of America's great chefs" ("Vogue"), Grant Achatz, shares
how his drive to cook immaculate food fueled his miraculous triumph
over tongue cancer.
By 2007 chef Grant Achatz had been named one of the best new
chefs in America by Food & Wine, he had received the James
Beard Foundation Rising Star Chef of the Year Award, and he and
Nick Kokonas had 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 grim, Grant undertook an alternative treatment of
aggressive chemotherapy and radiation that ravaged his body and
left him without a sense of taste. Tapping into his profound
discipline and passion, 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 went on to achieve some of the highest
honors in the culinary world. "Life, on the Line" is not only a
chef's memoir, it is also a book about survival, about nurturing
creativity, and about profound friendship.
The debut cookbook from the restaurant Gourmet magazine named the
best in the country.
A pioneer in American cuisine, chef Grant Achatz represents the
best of the molecular gastronomy movement--brilliant fundamentals
and exquisite taste paired with a groundbreaking approach to new
techniques and equipment. ALINEA showcases Achatz's cuisine with
more than 100 dishes (totaling 600 recipes) and 600 photographs
presented in a deluxe volume. Three feature pieces frame the book:
Michael Ruhlman considers Alinea's role in the global dining scene,
Jeffrey Steingarten offers his distinctive take on dining at the
restaurant, and Mark McClusky explores the role of technology in
the Alinea kitchen. Buyers of the book will receive access to a
website featuring video demonstrations, interviews, and an online
forum that allows readers to interact with Achatz and his team.
"Achatz is something new on the national culinary landscape: a chef
as ambitious as Thomas Keller who wants to make his mark not with
perfection but with constant innovation . . . Get close enough to
sit down and allow yourself to be teased, challenged, and coddled
by Achatz's version of this kind of cooking, and you can have one
of the most enjoyable culinary adventures of your life." --Corby
Kummer, senior editor of Atlantic Monthly
"Someone new has entered the arena. His name is Grant Achatz, and
he is redefining the American restaurant once again for an entirely
new generation . . . Alinea is in perpetual motion; having eaten
here once, you can't wait to come back, to see what Achatz will
come up with next." --GourmetReviews & AwardsJames Beard
Foundation Cookbook Award Finalist: Cooking from a professional
Point of View Category James Beard Foundation Outstanding Chef
Award "Even if your kitchen isn't equipped with a paint-stripping
heat gun, thermocirculator, or refractometer, and you're only
vaguely aware that chefs use siphons and foams in contemporary
cooking, you can enjoy this daring cookbook from Grant Achatz of
the Chicago restaurant Alinea.. . . While the recipes can hardly
become part of your everday cooking, this book is far too
interesting to be left on the coffee table. As you read, a question
emerges: Is Alinea's food art? . . . I go a little further,
describing Achatz with a word that he would probably never use to
describe himself: avant-garde, as it defined art movements at the
beginning of the last century--planned, self-concious, and
structured attempts to provoke and shake the status quo. Just as
with those artists, the results are not necessarily as interesting
as the intentions and concepts behind them. In this sense, this
volume constitutes a full-blown although not threatening
manifesto."--Art of Eating
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