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.
More Quotes from Sally Schneider:
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
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
Years down the line, I became a food stylist.
Sally Schneider
I also think it's very important to consider how the food will feel to the person eating it.
Sally Schneider
Generally a chef's book is like a calling card or a portfolio to display their personal work.
Sally Schneider
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
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