All Sally Schneider Quotes
Generally a chef's book is like a calling card or a portfolio to display their personal work.
Sally Schneider
69% of people like this quote
That being said, I often write into recipes techniques I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.
Sally Schneider
58% of people like this quote
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, and they think, That's what I need to make it work. You don't. I'm attempting a little bit of liberation here.
Sally Schneider
58% of people like this quote
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 to cook in a busy life, once you get the hang of it.
Sally Schneider
56% of people like this quote
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 available to people in this country to whom it might not be familiar.
Sally Schneider
55% of people like this quote
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 has balanced it out.
Sally Schneider
55% of people like this quote
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 and harried but want to be cooking.
Sally Schneider
53% of people like this quote
I was working in restaurants as a captain and as a waiter.
Sally Schneider
53% of people like this quote
I also think it's very important to consider how the food will feel to the person eating it.
Sally Schneider
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I had all kinds of food issues, including health concerns and weight concerns.
Sally Schneider
52% of people like this quote
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 covered pan and then throw the fat into the residual liquid to coat them.
Sally Schneider
52% of people like this quote
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 you are at home.
Sally Schneider
50% of people like this quote
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 the moisture and preserve the flavor.
Sally Schneider
50% of people like this quote
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 myself constantly hanging out in the kitchen.
Sally Schneider
50% of people like this quote
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