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Author : James Haller Pages : 128 pages Publisher : Great Life Press 2015-10-14 Language : English ISBN-10 : 1938394178 ISBN-13 : 9781938394171


Description Chef James Haller, the chef and owner of the renowned Blue Strawbery restaurant in Portsmouth, New Hampshire, serves up a perfect blend of humor, nostalgia, and wisdom in this delightful culinary memoir - the chronicle of a lifetime of cooking. www.chefjameshaller.com July 29, 2015, Kirkus Review: "With these funny stories, an award-winning chef reflects on the formative roles of food, family, and friendship in his life. "Former executive chef and owner of Portsmouth, New Hampshire s Blue Strawbery restaurant, Haller (Vie de France, 2002, etc.) grew up during the Depression, a poor kid in a Chicago suburb. His working-class extended family and Old World neighborhoods inspired a fascination with eclectic food combinations. Whether watching his Grandma Hazel dispatch a barnyard chicken by spinning it overhead "like David with his sling" or splashing "a little Benedictine Brandy on fried eggs after I heard Betty Grable order eggs benedict between dance numbers," it s clear that his insatiable curiosity about food began early. A young Italian girl, Louisa, became Haller s childhood friend and introduced him to cannoli, which easily eclipsed his grandmother s tapioca and butterscotch puddings. Growing up with many rural relatives, Haller paints a vivid picture of a bygone era with recollections of dinners fit for farmhands and the "womenfolk" preparing massive harvest feasts. His financially strapped, city-dwelling parents had more pedestrian palates, favoring "hot dog and beans...hamburgers, meat loaf, sloppy Joe s...creamed chip beef on toast...or my mother s tuna casserole." His mother s long hours waitressing required young Haller to prepare family meals, spurring a lifetime of culinary adventurousness, as he dished up string beans with pumpkin pie spices and lime and grape Kool-Aid baked into angel food cake for unwitting loved ones. Wit a la Ruth Reichl in Tender at the Bone (1998) invigorates these anecdotes throughout. Haller left for New York to make it as a wri

Salt Pepper Cooking: The Education of an American Chef  

Salt Pepper Cooking: The Education of an American Chef

Salt Pepper Cooking: The Education of an American Chef  

Salt Pepper Cooking: The Education of an American Chef

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