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Life, On The Line: A Book Review

  • Marlon Mata
  • March 23, 2011

Once in a while, we get to read a book that serves as an inspiration for the fighter in each and every one of us. A good example for us is a book co-written by one of the most creative names in the culinary world ” no less than Chef Grant Achatz penned more than half of the book.

In Life, On The Line, Achatz lets us have a small peak of what they do inside the kitchen. It’s not that much, but from what we get to read, it sure is a surreal experience just being there. Although you might feel that he should have spoken more about his fight and survival against tongue cancer (of all things), you might get an overdose of his drive to excel in the kitchen.

Through his book, we get a glimpse of the drive that made Achatz into who he is today. One doesn’t work eighteen hours a day just to earn a salary here. There has got to be more reason for that. At least the book somehow explains all the factors that made all that happen.

The book also gives us an almost step-by-step process of planning and creating a restaurant. As co-writer of the book, Nick Kokonas does provide us an idea about Alinea in a businessman’s point of view. You might want to complain, since you probably bought the book because Achatz is there. Still, having someone explain to you how to Achatz work is a good thing.

Life, On The Line: A Book ReviewTo sum it all, the book is a good read for Achatz fans. While the discussion about his cancer survival may lack content, it more than makes up for the amount of passion that he writes down regarding his job. Kokonas, on the other hand, may leave others with a bland taste in the mouth. Still, the book is worth it.

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