Sally Schneider Quotes

United States, Journalist
1954

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 Blog as well as a radio commentator for the national public radio show "The Splendid Table".

Also known as Editor

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 Schneider
- Trying
- Restaurants
- Chefs
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 Schneider
- Up
- Done
- Photograph

I often write into recipes techniques that 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
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 Schneider
- Wealth
- Season
- Salt
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 Schneider
- People
- Work
- Book
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
- Amazing
- Fact
- Smoke
It was as though I found the language I'd wanted from photography; the expression that I got partly from photography, I got completely from cooking.

Sally Schneider