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 Read Quote
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. Sally Schneider Read Quote
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 cook in a busy life, once you get the hang of it. Sally Schneider Read Quote
To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous. It’s in the moment. Sally Schneider Read Quote
This book is pointing the way into it for people that see it as daunting or a mystery. Some people just do it, but others need help with the mindset, permission almost to listen to themselves. Understanding how things work is the key. Sally Schneider Read Quote
There are so many things that come into writing a recipe, and it’s really important if you’re writing for home cooks to be cooking like you are at home. Sally Schneider Read Quote
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. Sally Schneider Read Quote
That being said, I often write into recipes techniques I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do. Sally Schneider Read Quote
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 Read Quote
Often for hors d’oeuvres, I serve room temperature vegetables, something like that, so that the main course might be quite rich but the first course has balanced it out. Sally Schneider Read Quote
