Chef James Haller Reading & Book Signing

Internationally Acclaimed Chef & Author James Haller will visit the library to read from his new book, At the End of Ceres Street: A Chef's Salute to Portsmouth, New Hampshire.

Registration is required. This event will be held in hybrid format – limited in-person spots are available, and there will also be an option to attend online.

Books will be available for purchase.

About the Book
Over fifty years ago, chef and author James Haller found his way to Portsmouth, NH. The charm of this small seaport town and its inhabitants grew into an affection tender and wise, which Haller celebrates in this love letter to the city and to the remarkable individuals he had the good fortune to come to know. Includes illustrations and about a dozen of Chef Haller's recipes.

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.

In 1970 he and two partners opened Blue Strawbery restaurant in Portsmouth, New Hampshire, and for sixteen years Haller was founder, co-owner, and executive chef at the renowned and popular restaurant.

Haller was featured on New Hampshire Public TV’s The Holiday Chef in 1975, and was resident chef for Good Day on WCVB-TV (Boston) from 1975-1985, and brought many Portsmouth-based chefs to the show.

In 1986, Haller left Blue Strawbery and became executive chef and owner of a restaurant in Memphis, Tennessee, before becoming guest chef at The Creamery, Canterbury Shaker Village, Canterbury, New Hampshire. He also owned and operated James Haller’s Kitchen, where he taught classes and acted as a food consultant.

Haller is the author of numerous cookbooks and nonfiction books. He 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, a book for feeding terminally ill people, which sold over 800,000 copies. Vie de France, a book about the month he spent with friends in the Loire Valley for his sixtieth birthday where he renewed his love of cooking, was also published in Brazil and the Czech Republic. Haller spent ten years with Seacoast Hospice as a board member and volunteer, and also led classes for the Association for the Blind, teaching unsighted people how to cook. More recently, he has been guest chef for a number of restaurants in Portsmouth, New Hampshire.

Originally from Chicago, James “Buddy” Haller lives in South Berwick, Maine.