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ChefTalk.com › Culinary Schools, Cookbooks & Cookware › Cookbooks › Restaurant & Chef Authored › Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat › Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat Reviews

Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat Reviews

BenRias

The Making of a Chef Innovator, without the Pomp

Posted

Pros: Wasn't a manifesto on molecular gastronomy, and captures Achatz's passion

Cons: Could have been a bit more consise on various topics/stories

Simply put, Life on the Line reveals the groundbreaking journey of Chef Grant Achatz in the world of molecular gastronomy.  The book is not a manifesto for the movement.  Rather, it focuses on the Chef himself, following his enthusiasm and excitement for cooking and flavor.  Despite his humble beginnings in his grandparents’ restaurant, or perhaps because of them, Chef Grant Achatz has changed the American dining experience.  And Life on the Line lays out precisely how he became a face of molecular gastronomy in the nation, and throughout the world.       Achatz is known for his innovative work with the essence of flavor.  Pursuing new...
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Jim Berman

Life, On the Line

Posted

Pros: Speaks to young cooks entering the field and seasoned professionals looking for good juju. Legitimate story of a fighter that works for many, not just

Cons: Sometimes the tangents lose the original thread; some ‘touches’ on interesting topics don’t get their deserving nod.

Reviewed by Jim Berman     No French gastronomic lineage. No knee-high adventures in Provence. Rather, Marine City, Michigan is the origin for, arguably, one of America’s loudest voices in the most profound food movement since haute cuisine itself. Grant Achatz’s recollection in Life, On the Line explains humble beginnings, life in and around the kitchen, an often tumultuous relationship with dad and his earliest kitchen exploits. Alinea is synonymous with molecular gastronomy. Grant Achatz is the workhorse and culinary firepower behind the restaurant. That restaurant is a culmination of a young life bursting to realize a vision that exists nowhere else. Achatz’s...
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ChefTalk.com › Culinary Schools, Cookbooks & Cookware › Cookbooks › Restaurant & Chef Authored › Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat › Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat Reviews