Often for hors d’oeuvres, I serve room temperature vegetables, something like that, — Sally Schneider
This book is pointing the way into it for people that see it as daunting or a mystery. — Sally Schneider
There are so many things that come into writing a recipe, and it’s really important if — Sally Schneider
The restaurant chefs in spain are breaking ground, but in terms of the everyday cooking. — Sally Schneider
That being said, I often write into recipes techniques I learned in the restaurant kitchen. — Sally Schneider
I’m a serious eater and a seriously hungry person, so I set out on that path to figure it out for myself. — Sally Schneider
Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs. — Sally Schneider
So many people think they need to have serious equipment. In the magazines and the media. — Sally Schneider
Generally a chef’s book is like a calling card or a portfolio to display their personal work. — Sally Schneider
I also think it’s very important to consider how the food will feel to the person eating it. — Sally Schneider
I realized I didn’t want to be a photographer. I gave it up, but I still worked that. — Sally Schneider
I was aiming for the cooks that I’ve talked to by teaching an online course and by traveling. — Sally Schneider
You know, this is really a way of cooking. It’s not my way. I’m deeply influenced by the mediterranean way of being. — Sally Schneider
You don’t have to stick with these recipes. They’re guides. As I say, they’re a way in. — Sally Schneider
But all that being said about modulation, if you’re serving people delicious food, they won’t complain. — Sally Schneider