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

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Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat ReviewBy the age of 32 Grant Achatz, chef/owner of Alinea, had achieved his dream of having the best restaurant in American and, along the way, had completely redefined not only the dining experience but how we think about food and eating. In this book, Chef Achatz, along with Nick Kokonas (his business partner in Alinea and a first-time restaurateur), describes the path he took to reach his goal. If the story ended there, it would be an amazing story of hard work and sacrifice coupled with sheer genius and the audacity to succeed at all costs. The story takes a totally different turn when Chef Achatz is diagnosed with stage IV cancer of the tongue and is faced with the heart-rending choice of risking his sense of taste, and with it his livelihood and identity as a chef, in an attempt to save his life.
Though it sounds cliche, this book transcends genre and audience. For those interested in cooking and the life of a chef, it ranks alongside the works of Michael Ruhlman and Anthony Bourdain as the best in the genre. As a business book, it is a tremendous inspiration for the budding entrepreneur (or for a successful businessperson who is in the midst of doubt) and shows the power of making an audacious goal then driving forward to reach it. Above all it is the story of the extraordinary life of an extraordinary person as he strives to grow, succeed, live, and love. Chef Achatz has shown that he holds himself (and his staff) to the highest standards, and this book does not disappoint in any way. In short, the best book I've read in a very long time. Very highly recommended.Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat Overview

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Homemade Pastrami and To-Die-For Corned Beef Review

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Homemade Pastrami and To-Die-For Corned Beef ReviewI was raised on good deli food, and until I saw his recipe, I had never even considered making pastrami at home. I made his pastrami recipe, and not only was it far cheaper than at the deli, it was delicious.Homemade Pastrami and To-Die-For Corned Beef OverviewHere's the fastest, easiest way to become a Deli Maven right in your own kitchen! Discover the fun of making your own delicious Pastrami, Corned Beef, Tongue, Rye Sandwich Bread, Dilly Deli Mustard, Cole Slaw, Salad Dressings, Navy Bean Soup, and other Deli Treasures. You'll be delighted by this easy-to-use cookbook with simple step-by-step instructions, spiced and garnished with witty tips from an expert chef! HOMEMADE PASTRAMI AND TO-DIE-FOR CORNED BEEF even includes reliable online sources for the best supplies and ingredients! Order your copy of this excellent ebook now, and receive it in an instant!

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False Tongues and Sunday Bread: A Guatemalan and Mayan Cookbook Review

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False Tongues and Sunday Bread: A Guatemalan and Mayan Cookbook ReviewThis is a fabulous, very authentic cookbook, covering Central America and the Yucatan. It is truely a wonder. The recipes bring back fond memories to my husband who is Salvadoran. Very traditional favorites. This book is out of print and extremely hard to find. I found mine at the public library. It appears I was the only one taking it out. In fact I took it out so many times that I asked the librarian if they would be willing to sell it to me. I think the book spent more time in my kitchen than in the library. The librarian gave it to me for almost nothing and in exchange I made a donation to the book fund. (There is one other copy in the South Central Wisconsin Library system so others can still check it out). If you love comida tipica, this book is for you. Don't hesitate to pick up a used copy here from Amazon... It is well worth the investment! Buen provecho. Saludos a Copeland Marks.False Tongues and Sunday Bread: A Guatemalan and Mayan Cookbook OverviewThe classic book of Guatemalan and Mayan recipes collected by noted author Copeland Marks.This book, originally published in 1985 and long out of print, is now available from Takoma Books.This new hardcover reprint contains the complete text and illustrations from the original edition in a fine copy with a sewn binding and laminated pictorial boards for durablility and long-life.--This text refers to an out of print or unavailable edition of this title.

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