I had all kinds of food issues, including health concerns and weight concerns. — Sally Schneider Copy Share Image
Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff. — Sally Schneider Copy Share Image
But all that being said about modulation, if you're serving people delicious food, they won't complain. — Sally Schneider Copy Share Image
Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the main course might be quite rich but… — Sally Schneider Copy Share Image
I also think it's very important to consider how the food will feel to the person eating it. — Sally Schneider Copy Share Image
Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the… — Sally Schneider Copy Share Image
There are so many things that come into writing a recipe, and it's really important if you're writing for home cooks to… — Sally Schneider Copy Share Image
I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who… — Sally Schneider Copy Share Image
Generally a chef's book is like a calling card or a portfolio to display their personal work. — Sally Schneider Copy Share Image
You don't have to stick with these recipes. They're guides. As I say, they're a way in. Have fun with them. It's… — Sally Schneider Copy Share Image
The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming… — Sally Schneider Copy Share Image
I often write into recipes techniques that I learned in the restaurant kitchen. There are ways of organizing your prep and so… — Sally Schneider Copy Share Image
You know, this is really a way of cooking. It's not my way. I'm deeply influenced by the Mediterranean way of being.… — Sally Schneider Copy Share Image
A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little… — Sally Schneider Copy Share Image
That being said, I often write into recipes techniques I learned in the restaurant kitchen. There are ways of organizing your prep… — Sally Schneider Copy Share Image
A lot of people love the idea of improvising but are terrified of it, so I tried to make a book that… — Sally Schneider Copy Share Image
I'm a serious eater and a seriously hungry person, so I set out on that path to figure it out for myself,… — Sally Schneider Copy Share Image
Using lots of fresh foods, fruits and vegetables, helps to keep the menu buoyant - I don't know if that's the right… — Sally Schneider Copy Share Image
That being said, I often write into recipes techniques I learned in the restaurant kitchen. There are ways of organizing your prep and so… — Sally Schneider Copy Share
I often write into recipes techniques that I learned in the restaurant kitchen. There are ways of organizing your prep and so on that… — Sally Schneider Copy Share
A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in… — Sally Schneider Copy Share
The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and… — Sally Schneider Copy Share
This book is pointing the way into it for people that see it as daunting or a mystery. Some people just do it, but… — Sally Schneider Copy Share
So many people think they need to have serious equipment. In the magazines and the media, they see all this stylish stuff, especially on… — Sally Schneider Copy Share
Generally a chef's book is like a calling card or a portfolio to display their personal work. — Sally Schneider Copy Share
Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the main course might be quite rich but the first… — Sally Schneider Copy Share
I'm a serious eater and a seriously hungry person, so I set out on that path to figure it out for myself, and of… — Sally Schneider Copy Share
You know, this is really a way of cooking. It's not my way. I'm deeply influenced by the Mediterranean way of being. I've spent… — Sally Schneider Copy Share
A lot of people love the idea of improvising but are terrified of it, so I tried to make a book that was not… — Sally Schneider Copy Share
To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous. It's in the moment. — Sally Schneider Copy Share
Using lots of fresh foods, fruits and vegetables, helps to keep the menu buoyant - I don't know if that's the right word, but… — Sally Schneider Copy Share
I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really… — Sally Schneider Copy Share
Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff. — Sally Schneider Copy Share
