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 other people. Sally Schneider Read Quote
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 Read Quote
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 Read Quote
I had all kinds of food issues, including health concerns and weight concerns. Sally Schneider Read Quote
I also think it’s very important to consider how the food will feel to the person eating it. Sally Schneider Read Quote
Generally a chef’s book is like a calling card or a portfolio to display their personal work. Sally Schneider Read Quote
A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them. Sally Schneider Read Quote
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 Read Quote