The Education of an American Chef
Available October 5th, 2015 at RiverRun Bookstore
Heartwarming and nostalgic, here are 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.
5×8 softcover, 128 pages, photos