Life, on the Line
(eAudiobook)

Book Cover
Average Rating
Published
Tantor Media, Inc., 2011.
ISBN
9781452621272
Status
Available Online

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Physical Description
13h 0m 0s
Format
eAudiobook
Language
English

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Citations

APA Citation, 7th Edition (style guide)

Grant Achatz., Grant Achatz|AUTHOR., Nick Kokonas|AUTHOR., & Johnny Heller|READER. (2011). Life, on the Line . Tantor Media, Inc..

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Grant Achatz et al.. 2011. Life, On the Line. Tantor Media, Inc.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Grant Achatz et al.. Life, On the Line Tantor Media, Inc, 2011.

MLA Citation, 9th Edition (style guide)

Grant Achatz, Grant Achatz|AUTHOR, Nick Kokonas|AUTHOR, and Johnny Heller|READER. Life, On the Line Tantor Media, Inc., 2011.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouping Information

Grouped Work ID50240553-2fa6-7d49-29a9-f4e8e7f03b2d
Full titlelife on the line a chefs story of chasing greatness facing death and redefining the way we eat
Authorachatz grant
Grouping Categorybook
Last Update2022-01-19 11:09:40AM
Last Indexed2022-01-19 12:02:26PM

Book Cover Information

Image Sourcesyndetics
First LoadedOct 17, 2020
Last UsedJan 19, 2022

Hoopla Extract Information

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    [synopsis] => 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.
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    [subtitle] => A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
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