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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

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

More quotes by Sally Schneider

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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.
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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.
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Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.
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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.
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I had all kinds of food issues, including health concerns and weight concerns.
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Generally a chef's book is like a calling card or a portfolio to display their personal work.
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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.
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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.
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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.
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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.
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I also think it's very important to consider how the food will feel to the person eating it.
Sally Schneider