Cooking in the Shaker Spirit

by James Haller, Jeffrey Paige, Scott T. Swank (Preface)

The book is a celebration of what authors call the oldest New American cooking.

Genres: Cookbooks

224 pages, Paperback

First published October 1, 1990

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 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 almost 1 million 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.

His most recent book,

Reviews

[Beth · Rating 4 out of 5]

Wonderful recipes in this cookbook. I've made the corn & blueberry salad numerous times and everyone always raves about it.