Sally Schneider Quotes - QuotesSense.com

Quote of the Day Fresh quotes Topics Authors I'm Feeling Lucky Disable ads! 23 quotes by Sally Schneider A major contributor to this article appears to have a close connection with its subject. It may require cleanup to comply with Wikipedia's content policies, particularly neutral point of view. Please discuss further on the talk page. (February 2010) Sally Schneider is a journalist and Founding Editor of the website 'the improvised life'. A former chef, Schneider is author of The Improvisational Cook, A New Way to Cook and The Art of Low Calorie... Read full biography of Sally Schneider → 1 2 Ctrl → So many people think they need to have serious equipment. In the magazines and the media, they see all this stylish stuff, especially on TV, and they... → 0 But all that being said about modulation, if you're serving people delicious food, they won't complain. 0 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... → 0 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... → 0 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... → 0 To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous. It's in the moment. 0 Generally a chef's book is like a calling card or a portfolio to display their personal work. 0 Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff. 0 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... → 0 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... → 0 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... → 0 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... → 0 I also think it's very important to consider how the food will feel to the person eating it. 0 1 2 Ctrl → Add a quote!


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23 quotes by Sally Schneider