“These charming vignettes of a young boy who learns sitting in his grandmother’s kitchen with eyes wide open, that food can equal love and that creativity in the kitchen knows no bounds. They tell the story of how James Haller, a great chef, found inspiration at a very young age. I read Salt & Pepper Cooking in a single sitting. You won’t be able to put it down.”
— Kathy Gunst, a James Beard award-winning food journalist, Resident Chef for NPR’s Here & Now, and author of Notes from a Maine Kitchen.