All Sally Schneider Quotes
- 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 it… Balance
- Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff. Comfort
- 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 busy… Aiming
- To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous. It's in the moment. Book
- I often write into recipes techniques that I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are… All
- I also think it's very important to consider how the food will feel to the person eating it. Consider
- I realized I didn't want to be a photographer. I gave it up, but I still worked that job in the restaurant and I found… Constantly
- 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 an easier way… Busy
- Generally a chef's book is like a calling card or a portfolio to display their personal work. Book
- The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and saying… Breaking
- This book is pointing the way into it for people that see it as daunting or a mystery. Some people just do it, but others… Book
- A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a… Coat
- I had all kinds of food issues, including health concerns and weight concerns. All
- I was working in restaurants as a captain and as a waiter. Captain
- Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the salt will extract… Chop
- Years down the line, I became a food stylist. Became
- A lot of people love the idea of improvising but are terrified of it, so I tried to make a book that was not a… Book
- But all that being said about modulation, if you're serving people delicious food, they won't complain. All
- 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 course… Course
- 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 course… Balanced
- So many people think they need to have serious equipment. In the magazines and the media, they see all this stylish stuff, especially on TV,… All
- There are so many things that come into writing a recipe, and it's really important if you're writing for home cooks to be cooking like… Cooking
- 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… Available