Book Quote by Sally Schneider

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

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

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

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

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

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

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

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

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

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

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 word, but…

— Sally Schneider