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.
More Quotes from 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 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
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 it keeps a balance of freshness and health.
Sally Schneider
I had all kinds of food issues, including health concerns and weight concerns.
Sally Schneider
When I was a stylist, when we would photograph restaurants I was often hired to clean up the chef's stuff if they hadn't already done it.
Sally Schneider
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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