"One of America's great chefs" (Vogue) shares how his drive to
cook immaculate food won him international renown-and fueled his miraculous
triumph over
tongue cancer.
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 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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new link please
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