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.
More Quotes from Sally Schneider:
I also think it's very important to consider how the food will feel to the person eating it.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
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
Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.
Sally Schneider
One of my greatest joys is when someone like your wife takes one idea or one piece of a recipe and does it her way. That's what I'm encouraging.
Sally Schneider
There are a wealth of flavorings you can put in a salt, and if you're in a hurry that's your seasoning. That's all you have to do.
Sally Schneider
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