Quote

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 immensely useful. Those are woven into all the recipes I do.

Sally Schneider

Change background

T
T
T

Change font

TAGS & TOPICS

Sally Schneider
Age: 54
Journalist
the Village
Writing
Restaurants
Preps
Way
Kitchen
Prep
Useful
Immensely
Technique
Organizing
Learned
Woven
Ways
Recipes
Often
Techniques
Write
Restaurant

More quotes by Sally Schneider

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 a covered pan and then throw the fat into the residual liquid to coat them.
Sally Schneider
Image
I had all kinds of food issues, including health concerns and weight concerns.
Sally Schneider
Image
Generally a chef's book is like a calling card or a portfolio to display their personal work.
Sally Schneider
Image
Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.
Sally Schneider
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 course it really resonated with other people.
Sally Schneider
Image
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
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 others need help with the mindset, permission almost to listen to themselves. Understanding how things work is the key.
Sally Schneider
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 a chef's book about improvising but a real home cook's book with a real home cook's pantry, supermarket ingredients, that sort of thing.
Sally Schneider
Image
I also think it's very important to consider how the food will feel to the person eating it.
Sally Schneider
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 course has balanced it out.
Sally Schneider
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 saying they were disappointed. I think it's because they're expecting the chef stuff.
Sally Schneider