Sally Schneider
Sally Schneider
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 Cooking. She has won numerous awards including four James Beard Foundation Awards for her books and journalism. A New Way to Cook was named “One of the Best Food Books of the Decade” by the Guardian. She is a columnist for The Atlantic Monthly Food...
ProfessionWriter
Sally Schneider quotes about
vegetables balance fruit
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.
captains restaurants waiter
I was working in restaurants as a captain and as a waiter.
vegetables water people
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.
vegetables might rooms
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.
clean hired photograph stuff
When I was a stylist, when we would photograph restaurants I was often hired to clean up the chef's stuff if they hadn't already done it.
chop extract holds preserve
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.
immensely organizing prep recipes techniques ways woven
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.