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 and u0026 Pepper Cooking brings me full circle–back to where I began.” — Chef HallerJames 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.

Salt and Pepper Cooking: The Education of an American Chef PDF

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