Salt Pepper Cooking: The Education Of An American Chef [Paperback]

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 circleback 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 Hallers 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 Dont Feel Like Eating, on cooking for cancer patients, which has sold over 800,000 copies.