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Grant Achatz
Book reviews: 'Life, on the Line' by Grant Achatz; 'Blood, Bones & Butter' by Gabrielle Hamilton
Book reviews: 'Life, on the Line' by Grant Achatz; 'Blood, Bones & Butter' by Gabrielle Hamilton

A good restaurant runs on hunger — not just that of its customers, but also of its owners, who put in 18-hour days obsessing that every single detail must be as perfect as possible. But although the hunger of the diners is pretty simple to figure out, that which drives the owners is remarkably diverse. You couldn't find clearer evidence of that than in two recently published, highly anticipated, but seriously flawed, chef biographies. The first, "Life, on the Line," is the story of Grant Achatz, the culinary alchemist behind Chicago's top-ranked Alinea restaurant. The other, "Blood, Bones & Butter," is by New York chef Gabrielle Hamilton, whose...

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