-
Life, on the Line
- A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
- Narrado por: Johnny Heller
- Duración: 12 h y 51 m
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Resumen del Editor
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 that 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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Historia
Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef - and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent 18 months immersed in the kitchen of James Beard Award-winner Tony Maws's restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand.
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Truly horrible narration
- De Fidge en 03-28-15
De: Scott Haas
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Out of Line
- A Life of Playing with Fire
- De: Barbara Lynch
- Narrado por: Christina Delaine
- Duración: 9 h y 48 m
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Out of Line describes Lynch's remarkable process of self-invention, including her encounters with colorful characters of the food world, and vividly evokes the magic of creation in the kitchen. It is also a love letter to South Boston and its vanishing culture, governed by Irish Catholic mothers and its own code of honor. Through her story, Lynch explores how the past - both what we strive to escape from and what we remain true to - can strengthen and expand who we are.
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Hardheaded, arrogant, profane.
- De Minneapolis listener en 10-26-22
De: Barbara Lynch
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Blood, Bones & Butter
- The Inadvertent Education of a Reluctant Chef
- De: Gabrielle Hamilton
- Narrado por: Gabrielle Hamilton
- Duración: 10 h y 4 m
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Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent 20 fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Hamilton’s ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than 100 friends and neighbors. The smells of spit-roasted lamb, apple wood smoke, and rosemary garlic marinade became necessary to her.
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A Little Prickly--But Yummy
- De Mel en 03-11-12
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Letters to a Young Chef
- De: Daniel Boulud
- Narrado por: Mario Brassard
- Duración: 3 h y 57 m
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From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of today's food culture. A modern improviser with a classical foundation (a little rock 'n' roll and a lot of Mozart, he'd say), he speaks with the authority that comes from a lifetime of preparing, presenting, and thinking about food - an ancient calling with universal resonance. In Letters to a Young Chef, Boulud speaks not only of how to make a career as a chef in today's world, but also of why one should want to do so in the first place.
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It is a easy reading book.
- De Pechika en 05-18-21
De: Daniel Boulud
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The Apprentice
- My Life in the Kitchen
- De: Jacques Pépin
- Narrado por: Jacques Pépin, Michel Chevalier
- Duración: 10 h y 6 m
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In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award-winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain. The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.
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Jacques Pépin never has disappointed
- De Peter en 10-03-20
De: Jacques Pépin
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Humble Pie
- De: Gordon Ramsay
- Narrado por: Gordon Ramsay
- Duración: 3 h y 1 m
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This is Gordon Ramsay’s autobiography – the first time he has told the full story of how he became the world’s most famous and infamous chef: his difficult childhood, his brother’s heroin addiction and his failed first career as a footballer: all of these things have made him the celebrated culinary talent and media powerhouse that he is today.
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Do wish it was unabridged though. . .
- De Tiffini en 04-16-10
De: Gordon Ramsay
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The Devil in the Kitchen
- Sex, Pain, Madness, and the Making of a Great Chef
- De: Marco Pierre White, James Steen
- Narrado por: Timothy Bentinck
- Duración: 9 h y 1 m
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In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.
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A chef / restaurateur must.
- De Brandon en 07-18-16
De: Marco Pierre White, y otros
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Nobu
- A Memoir
- De: Nobu Matsuhisa
- Narrado por: David Shih
- Duración: 5 h y 29 m
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Nobu needs no introduction. One of the world's most widely acclaimed restaurateurs, his influence on food and hospitality can be found at the highest levels of haute-cuisine to the food trucks you frequent during the work week. But now, we are finally introduced to the private Nobu, and what makes Nobu special, and what made him famous, is the spirit of what exists on these pages. He shows us repeatedly that success is as much about perseverance in the face of adversity as it is about innate talent.
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Jedi Master of Sushi
- De Amazon Customer en 11-20-19
De: Nobu Matsuhisa
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Chefs, Drugs and Rock & Roll
- How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
- De: Andrew Friedman
- Narrado por: Roger Wayne
- Duración: 14 h y 34 m
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Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.
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the reader makes the audiobook - unfortunately
- De Lawrie Thicke en 04-20-19
De: Andrew Friedman
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The Main Dish
- De: Michael Ruhlman
- Narrado por: Kevin T. Collins
- Duración: 1 h y 11 m
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Michael Ruhlman, author of best-selling books about professional cooking and chefs and best-selling cookbooks with such chefs as Thomas Keller, Eric Ripert, and Michael Symon, turns his reporter's eye and engaging style on himself to answer the question "how on earth did I get here?" In an unlikely and unplanned series of chance connections, and work often motivated primarily by fear of poverty, he managed to carve a unique place for himself in the increasingly obsessive world of restaurants, chefs, and writers.
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Awesome!
- De Meowley en 03-26-24
De: Michael Ruhlman
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32 Yolks
- From My Mother's Table to Working the Line
- De: Eric Ripert, Veronica Chambers
- Narrado por: Peter Ganim
- Duración: 7 h y 26 m
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In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart.
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Every aspiring cook needs to read this
- De PatrickV en 07-01-16
De: Eric Ripert, y otros
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Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- De: Michael Brenner, Pia Sörensen, David Weitz
- Narrado por: Donna Postel
- Duración: 9 h y 12 m
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The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
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A good book - with some winning points
- De Chris L. en 07-17-21
De: Michael Brenner, y otros
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Knives at Dawn
- America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition
- De: Andrew Friedman
- Narrado por: Sean Runnette
- Duración: 11 h y 6 m
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The Bocuse d'Or is the real-life Top Chef, a biannual cooking competition in France featuring teams from 24 countries vying for the top honors. Named after Paul Bocuse, one of the greatest, most influential living chefs, the Bocuse d'Or has become the most sophisticated and closely watched cook-off in the world. Ironically, though American cuisine now rates among the best in the world, a U.S. team has never placed among the top three in the competition.
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Fascinating for Foodies
- De Linda Zimmerman en 02-07-12
De: Andrew Friedman
Lo que los oyentes dicen sobre Life, on the Line
Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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- Michael Stampar
- 07-08-23
What a story
Lived in his diners back yard and missed it. What drive. Know tongue cancer and he is a miracle. Cant wait to get to Alina some fast.
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- Kindle Customer
- 09-22-18
A treat!!!!!!!!!!!!!!!!!
A completely fascinating book! Getting into the mind of a truly innovative chef, his wise business partner the world of creating a ground-breaking restaurant was a treat. And living Grant's health challenges was equally amazing. A great listen on all levels. Thanks!
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- Justin Chase
- 05-02-21
Great story and great reality
The thing that made the book was that Grant narrated his side of things himself.
There are things that felt lopsided like his focus on his family in the beginning vs his focus on his own children and heather towards the end. Being a father myself it comes off a little cold but you get glimpses of his love for them throughout.
Can’t wait to visit his restaurant :)
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- Luke92
- 07-14-20
Truly a Great Read!
I had the privilege to work for Chef Grant at the next restaurant. To see his passion up close and to read about makes me truly grateful. This book is a great read I strongly recommend to anyone who is in the culinary field to read this book.
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- noladel
- 04-01-21
Inspirational Story
This is one of the most emotional books I have ever heard. Grant Achatz’s story is one of dedication and determination. He is a brilliant chef and a man who fought cancer against all odds.
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- Amazon Customer
- 10-19-18
addicted
Ima chef... it was inspiring, rise fall and rise again! wow just wow! So many similarities I saw in this book and my own. so many reasons to keep pushing... Thank you Grant.. Thank you
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- angelo caruso
- 11-12-18
Great book
Really enjoyed the book
Loved Chefs Passion
And determination in the kitchen and in life !!!!
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- LEE
- 12-27-19
Bold experiments in high-end dining
Grant's story of helping run his family restaurant is compelling. And that's probably what helped him manage his Charlie Trotter experience. You have to be extra careful who you hire in these top restaurants, but you also have to be careful who you work for.
It's clear from the book that Grant helped to build up the sector of expensive dining and also create new experiences that other top restaurants weren't providing at the time.
I felt engaged throughout the book.
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- Victoria
- 07-30-12
Delicious and Courageous
Would you consider the audio edition of Life, on the Line to be better than the print version?
Many of the French preparation terms would have compelled me to stop reading so I could look up the pronunciation and definition so I preferred the audio edition.
What was one of the most memorable moments of Life, on the Line?
When he realized that he was given an amazing second chance and started spending more time on "life."
Have you listened to any of Johnny Heller’s other performances before? How does this one compare?
This was a first, but I'd like to hear more.
Was there a moment in the book that particularly moved you?
I was touched that he wanted to treat his dad to a dinner at TFL and when he and his mother sat crying on the sofa toward the end of his radiation therapy.
Any additional comments?
My husband is presently undergoing the same treatment for the same type of cancer to his tongue. This book gave us a lot of hope that all the things that seem so difficult right now will improve. I was overwhelmed by the chef's courage throughout the book, but wish there had been more follow-up on his present prognosis and what his follow-up treatment has been like.
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esto le resultó útil a 2 personas
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- Erik E. Copeland
- 05-11-16
loved it
chefs life, passionate and insane. choosing life on his terms. amazing story of courage and fortitude
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