This book is in three parts. The first two, Miss Keller's story and the extracts from her letters, form a complete account of her life as far as she can give it. Much of her education she cannot explain herself, and since a knowledge of that is necessary to an understanding of what she has written, it was thought best to supplement her autobiography with the reports and letters of her teacher, Miss Anne Mansfield Sullivan. The addition of a further account of Miss Keller's personality and achievements may be unnecessary, yet it will help to make clear some of the traits of her character and the nature of the work which she and her teacher have done.
Life, on the Line: A Chefs Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat (Audiobook, MP3)
In this curious memoir, chef Achatz and his business partner, Kokonas tell of their Chicago restaurant, Alinea, as well as his cancer diagnosis and recovery. Achatz grew up in Michigan in and around restaurants, the only child of a troubled marriage who spent an otherwise contented adolescence around kitchens. He eventually attended the Culinary Institute of America and studied with Charlie Trotter and Thomas Keller with whom he began developing both his palate and culinary vision.
Keller has an unpleasant job to do. He does it very well but does not particularly enjoy killing people. Keller does evil work but is actually a nice, apparently normal guy who readers can’t help but root for. Keller is now looking forward to retirement with his beloved stamp collecting hobby when he reluctantly agrees to “the last job.”
