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Cargando... Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat (2011)por Grant Achatz
  
Ninguno Actualmente no hay Conversaciones sobre este libro.   ) knfmn | Dec 22, 2016 |  ) EllsbethB | Nov 19, 2016 |  ) KylaS | Feb 18, 2016 |  ) lkarr | Feb 6, 2016 | The first paragraph of the letter that I received with this book says: " At the age of 36, Grant Achatz has already achieved the kind of success that most chefs, and indeed, most people, only dream of. In fact, he was literally at the top of his profession by the age of 32, when his Chicago restaurant, Alinea, was named the #1 restaurant in America by Gourmet magazine. Within months, however, Achatz's world would crumble when he learned he had Stage IV squamous cell carcinoma -- tongue cancer. The diagnosis couldn't have been worse. As Achatz notes, there is no Stage V. At best, doctors told him, he would lose his tongue and the ability to talk and taste, but live for a couple more years -- maybe. Instead, with the unflinching determination he has demonstrated time and again, Achatz opted to do things differently, and better." Then I expected to get some background information to help us understand what made Achatz tick and then get to the part where he uses that determination to save his own life against overwhelming odds. After the first 100 pages I was starting to understand his motivation but was not warming up to him or his business partner, Nick Kokonas. Reading a description of why Achatz's first interpretation of PBJ I wondered if I was going to make it through the book at all. This course consisted of a single grape with the stem still attached, peeled, coated with peanut butter and wrapped in a tiny brioche then lightly broiled. It failed to measure up to his standards until he found a vendor who could supply single grapes on a stem with a leaf still attached. Nonetheless I slogged through the next 100 pages of blatant advertising for his restaurant, Alinea, and his six-month totally loveless marriage and divorce. Finally on page 305 Achatz gets cancer. Bang! Like a rocket he skims over his initial diagnosis, second opinion (reacting exactly the same way that I did showing none of the unflinching determination that was promised), third opinion, chemo, breaking out in Erbitux zits, losing his hair, constipation, radiation, losing his sense of taste, burns, throwing up, losing weight, recovering his sense of taste, surgery to remove lymph nodes and getting back to normal. It is interesting that Achatz used Dr. Singh's real name and that the publisher's lawyers didn't make him use "Dr. X". Assuming that anyone can make Achatz to anything. I'm adding a sympathy star and recommending instead John Diamond's book, [b:C: Because Cowards Get Cancer Too...|1229015|C Because Cowards Get Cancer Too...|John Diamond|http://photo.goodreads.com/books/1182071087s/1229015.jpg|434140]. Later Note: Five publishers rejected Life, on the Line before Penguin took it on and Achatz. Penguin obviously knew that all the publicity Achatz has already had was much more important to sales than a well-written book. Achatz has also bragged in several interviews that he fired his ghost writer -- as if it weren't obvious. (  )1  R0BIN | Apr 27, 2013 | sin reseñas | añadir una reseña
Premios
Nonfiction.
HTML: "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. .No se han encontrado descripciones de biblioteca. |
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