This is an interesting story, and while it is not told in a way that would be most satisfying to me, I am glad that I read it. Achatz opens the book letting us know two things--one is that he has emerged from treatment for squamous cell cancer of his tongue with many things in question--his ability to taste, eat, and talk amongst them, and that he was awarded the James beard 'Chef of the Year' whilst recovering from the oredeal.
I liked the details of his progression from working in his parent's diner, to being a student at a culinary institute, to finding a home to grow at "The French Laundry' in the days when it was up and coming. He characterizes the things that were luck along side the talents he had and the places he wanted to grow very nicely. It is a good story, not too much emotion or depth of thought, but enough details to be satisfying. I would have enjoyed more descriptions of the cooking techniques and the food, but that's me.
He then goes on to branch out on his own, eventually opening his restaurant, "Alinea"--this part of the story is told from two points of view, and are essentially a 'how to' on designing and opening a restaurant. Which is not within my zone of interest, but is very detailed, from cruising neighborhoods looking for a the right building, to getting the architecture and design just right, to the dishes and the table configurations.
The book characterizes the rise of the prominence of Alinea, and then the chef's diagnosis and treatment for his cancer--there is little in the way of emotion throughout the book (the chef's passion for food seems complicated with his drive to be different and innovative and recognized for that), which disappointed me, but did not stop me from enjoying the story that he does tell.
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