Heartwarming and nostalgic, Salt & Pepper Cooking: The Education of an American Chef, is filled with stories of Chef Haller’s childhood experiences with family farm life and cooking in pre-World War II American Midwest, and how he came to be a chef and owner of the Blue Strawbery restaurant with his own unique approach to cooking.
The narratives in this book were previously presented on stage by the author for ACT ONE (Actors Collaborative Theatre of New England) at West End Studio Theatre in Portsmouth, New Hampshire.
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 opened his renowned 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 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 (2002), 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.