Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
Grant Achatz · Nick Kokonas
Mar 2012 · Sold by Penguin
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19 reviews
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432
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About this ebook
"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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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.
Watch a Video
"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,...
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Ratings and reviews
19 reviews
Michael Kane
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October 1, 2016
Just as the title says this book will be one that you will want to finish all the way through. Not everyday you come across a book that is similar to an autobiography that you can't put down. In my career as a chef i find the only time i have to read is before bed. Picking up this book I've found myself wanting to go to bed earlier just to continue reading the continuing story. Congratulations chef on all your achievements and success!
1 person found this review helpful
Helen Nguyen
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May 20, 2025
Excellent read, the fastest I read through an entire book in a long time I enjoyed every chapter. Beautifully written and articulate is an understatement. Looking forward to my first Alinea experience after reading about the history and community that made Alinea possible and keep going.
behrouz yaghmaeian
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September 7, 2026
مادر هرچی ایرانیه سگ گایید تنظیمات گوشی منو عوض نکن بیناموس فیس بوک و اینستاگرام من کو من اجازه ندادم به‌گوگل به اس ام اس و کالم دسترسی داشته باشه خونه زندگی من کو کس مادرا من دارو نمیخوام‌خونه میخوام پول میخوام کارای کیریتون با صاحب کارای کیریتون و نمیخوام مادر سگ اگه آدم دوست و خونواده و وطن داشته باشه تو خیابون نمیخوابه بهش دارو بدن بیناموس تو خیابون دوای کیر و خایه بهش نمیدن موقع رانندگی بهش دارو نمیدن آدم دوست و خونواده دار یه شب بیرون میخوابه نه یه سال یه کار عوض میکنه نه صدتا
About the author
Grant Achatz is the owner of Alinea, Next and The Aviary in Chicago. He lives in Chicago.
Nick Kokonas partnered with Grant Achatz to develop Alinea, Next and The Aviary. He lives with his wife and two sons in Chicago.
Nick Kokonas partnered with Grant Achatz to develop Alinea, Next and The Aviary. He lives with his wife and two sons in Chicago.
Grant Achatz is the owner of Alinea, Next and The Aviary in Chicago. He lives in Chicago.
Nick Kokonas partnered with Grant Achatz to develop Alinea, Next and The Aviary. He lives with his wife and two sons in Chicago.
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