Grant Achatz

"One of America's great chefs" ( Vogue ), Grant Achatz, shares how his drive to cook immaculate food fueled his miraculous triumph over tongue cancer. By 2007 chef Grant Achatz had been named one of the best new chefs in America by Food & Wine, he had received the James Beard Foundation Rising Star Chef of the Year Award, and he and Nick Kokonas had 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 grim, Grant undertook an alternative treatment of aggressive chemotherapy and radiation that ravaged his body and left him without a sense of taste. Tapping into his profound discipline and passion, 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 went on to achieve some of the highest honors in the culinary world. Life, on the Line is not only a chef's memoir, it is also a book about survival, about nurturing creativity, and about profound friendship.

"A towering achievement...one of the most beautiful things I own" - Jim Meehan, co-founder of PDT, author of The PDT Cocktail Book & Meehan's Bartender Manual "The most gorgeous book I've ever seen...stunning." - Tim Ferriss, Author of The 4-Hour Workweek, host of The Tim Ferriss Show podcast "Just so beautiful" - francisco, Pixar artist FROM ONE OF THE WORLD'S MOST INNOVATIVE BARS COMES ONE OF THE WORLD'S MOST INSPIRING COOKBOOKS. Measuring approximately 12"x10"x2", and weighing over 8 pounds, this culinary approach to cocktails will be equally at home in your kitchen, your bar, or on your coffee table. Endlessly engaging, this is not a typical Gentleman’s Guide to Cocktails – it’s the definitive word on 21st century cocktails.

The debut cookbook from the restaurant Gourmet magazine named the best in the country.A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement--brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. ALINEA showcases Achatz's cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the Michael Ruhlman considers Alinea's role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alinea kitchen. Buyers of the book will receive access to a website featuring video demonstrations, interviews, and an online forum that allows readers to interact with Achatz and his team."Achatz is something new on the national culinary a chef as ambitious as Thomas Keller who wants to make his mark not with perfection but with constant innovation . . . Get close enough to sit down and allow yourself to be teased, challenged, and coddled by Achatz's version of this kind of cooking, and you can have one of the most enjoyable culinary adventures of your life." --Corby Kummer, senior editor of Atlantic Monthly"Someone new has entered the arena. His name is Grant Achatz, and he is redefining the American restaurant once again for an entirely new generation . . . Alinea is in perpetual motion; having eaten here once, you can't wait to come back, to see what Achatz will come up with next." --GourmetReviews & AwardsJames Beard Foundation Cookbook Award Cooking from a professional Point of View Category James Beard Foundation Outstanding Chef Award! "Even if your kitchen isn't equipped with a paint-stripping heat gun, thermocirculator, or refractometer, and you're only vaguely aware that chefs use siphons and foams in contemporary cooking, you can enjoy this daring cookbook from Grant Achatz of the Chicago restaurant Alinea.. . . While the recipes can hardly become part of your everday cooking, this book is far too interesting to be left on the coffee table. As you read, a question Is Alinea's food art? . . . I go a little further, describing Achatz with a word that he would probably never use to describe avant-garde, as it defined art movements at the beginning of the last century--planned, self-concious, and structured attempts to provoke and shake the status quo. Just as with those artists, the results are not necessarily as interesting as the intentions and concepts behind them. In this sense, this volume constitutes a full-blown although not threatening manifesto."—Art of Eating

From Amazon.com:The world’s most unique guide to alcohol-free drinks.Over 250 pages, featuring nearly 100 delicious, flavorful recipes.Brimming with beautiful, large-format photography and illustrations.Countless insights about beverage design from acclaimed Chef Grant Achatz and his brilliant culinary team.Printed and bound using cutting-edge fine art technologies. Measuring approximately 8½" x 11½" x 1", weighing over 6 lbs. with a tactile hard cover.This culinary approach to beverages will be equally at home in your kitchen, your bar, or on your coffee table. Endlessly engaging, this is not a typical “mocktail” book – it's the definitive word on modern spirit-free drinks.NOTE: This Reserve Edition contains all of the groundbreaking content of Zero: A New Approach To Non-Alcoholic Drinks and packages it in a one-of-a-kind, custom-designed slipcase that's suitable for display.

From acclaimed Chef Grant Achatz and the award-winning team that created THE AVIARY COCKTAIL BOOK comes the perfect pairing for the holiday season. Measuring approximately 8.5"x11.5"x0.5", this softcover cocktail journal is brimming with creative, unique ideas to enjoy at home or to share with loved ones at your next holiday gathering.

EXPLORE CLASSIC COCKTAILS WITH THE BEST BAR IN THE WORLD: THE OFFICE. What separates a good cocktail from a truly great one? Which tools, techniques, and ingredients are critical to crafting a delicious, memorable drink? From acclaimed Chef Grant Achatz and the award-winning team that created The Aviary Cocktail Book , The Aviary: Summer Cocktails , The Aviary: Holiday Cocktails and Zero: A New Approach to Non-Alcoholic Drinks comes the definitive guide to classic cocktails! Measuring approximately 8.5"x11.5"x0.5", this beautiful leather journal will be equally at home in your kitchen, your bar, or on your coffee table. Rich and engaging, this is not a typical Gentleman’s Guide to Cocktails – it’s the definitive guide to the classics. Topics include:

From acclaimed Chef Grant Achatz and the award-winning team that created THE AVIARY COCKTAIL BOOK comes the perfect pairing for summer! Measuring approximately 8.5"x11.5"x0.5", this softcover cocktail journal is brimming with creative, unique ideas to enjoy at home.

Audio CD