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 a lot of time there. And I've sort of translated it; I've tried to make it… — 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 Image
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 Image
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 Image
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 Image
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 Image
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 Image
Generally a chef's book is like a calling card or a portfolio to display their personal work. — 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 the first… — 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, and of… — 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. I've spent… — 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 was not… — Sally Schneider Copy Share Image
To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous. It's in the moment. — 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 word, but… — 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 are really… — Sally Schneider Copy Share Image
Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff. — Sally Schneider Copy Share Image
