Life, on the line

This book tells the story of Grant Achatz, from his early days in family restaurants to becoming one of America's top chefs.

It details his journey with Alinea, which was named Best Restaurant in America by Gourmet magazine.

The narrative also includes Achatz's diagnosis with stage IV squamous cell carcinoma-tongue cancer and his miraculous recovery through alternative treatments.

The book is a tale of survival, creativity, and profound friendship, offering insights into the culinary world and the personal struggles of a renowned chef.