Sally Schneider

That being said, I often write into recipes techniques I learned in the restaurant kitchen. There are ways of organizing your prep…

— Sally Schneider

I often write into recipes techniques that I learned in the restaurant kitchen. There are ways of organizing your prep and so…

— Sally Schneider

A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little…

— Sally Schneider

The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming…

— Sally Schneider

This book is pointing the way into it for people that see it as daunting or a mystery. Some people just do…

— Sally Schneider

So many people think they need to have serious equipment. In the magazines and the media, they see all this stylish stuff,…

— Sally Schneider

Generally a chef's book is like a calling card or a portfolio to display their personal work.

— Sally Schneider

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

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

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

A lot of people love the idea of improvising but are terrified of it, so I tried to make a book that…

— Sally Schneider

To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous. It's in the moment.

— Sally Schneider

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

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

Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.

— Sally Schneider

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

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

“As infinite as the world's ingredients and flavors may seem, a great starting point for learning about them is a simple principle:…

— Sally Schneider

Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the…

— Sally Schneider

I also think it's very important to consider how the food will feel to the person eating it.

— Sally Schneider

But all that being said about modulation, if you're serving people delicious food, they won't complain.

— Sally Schneider

I was working in restaurants as a captain and as a waiter.

— Sally Schneider

I had all kinds of food issues, including health concerns and weight concerns.

— Sally Schneider

Years down the line, I became a food stylist.

— Sally Schneider

I realized I didn't want to be a photographer. I gave it up, but I still worked that job in the restaurant…

— Sally Schneider