menu Language Is A Virus

Sally Schneider Quotes

  • 1
    A lot of chefs in restaurants, when they create their tasting menus, don't seem to consider that. They're trying to impress with too many rich items. Sally-SchneiderSally Schneider
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    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-SchneiderSally Schneider
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    Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff. Sally-SchneiderSally Schneider
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    Generally a chef's book is like a calling card or a portfolio to display their personal work. Sally-SchneiderSally Schneider
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    I also think it's very important to consider how the food will feel to the person eating it. Sally-SchneiderSally Schneider
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    I had all kinds of food issues, including health concerns and weight concerns. Sally-SchneiderSally Schneider
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    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-SchneiderSally Schneider
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    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-SchneiderSally Schneider
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    One of my greatest joys is when someone like your wife takes one idea or one piece of a recipe and does it her way. That's what I'm encouraging. Sally-SchneiderSally Schneider
  • 10
    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-SchneiderSally Schneider
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    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 think, That's what I need to make it work. You don't. I'm attempting a little bit of liberation here. Sally-SchneiderSally Schneider
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    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-SchneiderSally Schneider
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    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-SchneiderSally Schneider
  • 14
    There are a lot of very simple recipes in the book, and there's a huge amount of material to help people understand how things work. Sally-SchneiderSally Schneider
  • 15
    There are a wealth of flavorings you can put in a salt, and if you're in a hurry that's your seasoning. That's all you have to do. Sally-SchneiderSally Schneider
  • 16
    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-SchneiderSally Schneider
  • 17
    To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous. It's in the moment. Sally-SchneiderSally Schneider
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    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-SchneiderSally Schneider
  • 19
    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. Sally-SchneiderSally Schneider
  • 20
    Years down the line, I became a food stylist. Sally-SchneiderSally Schneider
  • 21
    You can buy some amazing salts now, and they're completely easy to make. In fact you can smoke salt, yourself; there's a very easy way to do it. Sally-Schneider/">Sally Schneider
  • 22
    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/">Sally Schneider
  • 23
    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/">Sally Schneider