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Book details
  • Genre:BIOGRAPHY & AUTOBIOGRAPHY
  • SubGenre:Culinary
  • Language:English
  • Pages:128
  • eBook ISBN:9781938394188

Salt and Pepper Cooking

The Education of an American Chef

by James Haller

Book Image Not Available Book Image Not Available
Overview
From the time he was a baby, James Haller loved being in the kitchen. Internationally acclaimed chef and award-winning author James Haller serves up a perfect blend of humor, nostalgia, and wisdom in this delightful culinary memoir. In his latest book, Chef Haller chronicles a lifetime of cooking. James Haller opened his renowned restaurant, Blue Strawbery, in 1970 and in 16 years never repeated a menu. Today, creative cuisine abounds, but in Chef Haller’s time, he was truly an innovator, one of a generation of American chefs including Larry Forgione in Manhattan, Lydia Shire in Boston, Jeremiah Tower in San Francisco, Alice Waters of Chez Panisse, who all pioneered the New American Cooking. Haller is the author of several books, including The Blue Strawbery Cookbook: Cooking Brilliantly Without Recipes, Vie De France, a travel journal that has been printed in 3 languages, and What To Eat When You Don’t Feel Like Eating, on cooking for cancer patients, which has sold over 800,000 copies.
Description
From the time he was a baby, James Haller loved being in the kitchen. Internationally acclaimed chef and award-winning author James Haller serves up a perfect blend of humor, nostalgia, and wisdom in this delightful culinary memoir. In his latest book, Chef Haller chronicles a lifetime of cooking. “I never formally studied the culinary arts. But the lessons that came to me in the daily cooking of the households of which I was a part have stayed with me all of my life. This informal education is the subject of this book. Salt & Pepper Cooking brings me full circle—back to where I began.” — Chef Haller James Haller opened his renowned restaurant, Blue Strawbery, in 1970 and in 16 years never repeated a menu. Today, creative cuisine abounds, but in Chef Haller’s time, he was truly an innovator, one of a generation of American chefs including Larry Forgione in Manhattan, Lydia Shire in Boston, Jeremiah Tower in San Francisco, Alice Waters of Chez Panisse, who all pioneered the New American Cooking. Haller is the author of several books, including The Blue Strawbery Cookbook: Cooking Brilliantly Without Recipes, Vie De France, a travel journal that has been printed in 3 languages, and What To Eat When You Don’t Feel Like Eating, on cooking for cancer patients, which has sold over 800,000 copies.
About the author
Internationally acclaimed master chef, author, and presenter James Haller has written numerous articles, books, and personal stories about his journey to becoming an award-winning master chef. He was the executive chef, founder, and owner of the Blue Strawbery restaurant in Portsmouth, New Hampshire, and the Lee Fontain Carriage House in Memphis, Tennessee. He also owned and operated James Haller’s Kitchen, where he taught classes and acted as a food consultant. Haller is the author of three cookbooks, a food/fitness book, What to Eat When You Don’t Feel Like Eating, a book for feeding terminally ill people, which has sold over 800,000 copies, as well as Vie de France, a book about the month he spent with friends in the Loire Valley for his sixtieth birthday, where he renewed his love of cooking. Vie de France has also been published in Brazil and the Czech Republic. Chef Haller received the Granite State Award for Outstanding Public Service in 2000, and The Canadian Robert Pope Wellness Award for What to Eat When You Don’t Feel Like Eating. Haller spent ten years with Seacoast Hospice as a board member and volunteer, and also taught classes for the Association for the Blind, teaching unsighted people how to cook. Currently he is a frequent guest chef for restaurants in Portsmouth, New Hampshire, including The Wellington Room with Chef Patrice Gerard.
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