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Sally Schneider Quotes
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
About
Book
Chef
Cook
Home
I Tried
Idea
Improvising
Ingredients
Lot
Love
Make
People
Real
Sort
Supermarket
Terrified
Thing
Tried
design
copy
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
Coat
Cook
Covered
Fat
Less
Liquid
Little
Lot
Pan
People
Surprised
Them
Then
Throw
Vegetables
Want
Water
Who
You
design
copy
But all that being said about modulation, if you're serving people delicious food, they won't complain.
~ Sally Schneider
About
Being
Complain
Delicious
Delicious Food
Food
People
Said
Serving
You
design
copy
Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.
~ Sally Schneider
Comfort
Comfort Food
Dazzling
Food
Stuff
Trendy
Ultimate
design
copy
Generally a chef's book is like a calling card or a portfolio to display their personal work.
~ Sally Schneider
Book
Calling
Calling Card
Card
Chef
Display
Generally
Like
Personal
Portfolio
Work
design
copy
I also think it's very important to consider how the food will feel to the person eating it.
~ Sally Schneider
Also
Consider
Eating
Feel
Food
How
Important
Person
Think
Very
Will
design
copy
I had all kinds of food issues, including health concerns and weight concerns.
~ Sally Schneider
Concerns
Food
Had
Health
Including
Issues
Kinds
Weight
design
copy
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
Constantly
Found
Gave
Hanging
Job
Kitchen
Myself
Out
Photographer
Realized
Restaurant
Still
Up
Want
Worked
design
copy
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
Aiming
Busy
Cooking
Cooks
Course
Listening
Online
People
Really
Talked
Teaching
Traveling
Want
Who
design
copy
I was working in restaurants as a captain and as a waiter.
~ Sally Schneider
Captain
Restaurants
Waiter
Working
design
copy
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
Course
Eater
Figure
Hungry
Myself
Other
Out
Path
People
Person
Really
Serious
Seriously
Set
design
copy
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
Balanced
Course
First
Hors
Like
Main
Main Course
Might
Often
Out
Quite
Rich
Room
Serve
Something
Temperature
Vegetables
design
copy
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
Chop
Even
Example
Extract
Flavor
For Example
Fresh
Garlic
Herbs
Holds
Just
Preserve
Really
Salt
Some
Up
Will
You
design
copy
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 Schneider
Attempting
Bit
Equipment
Here
Liberation
Little
Little Bit
Magazines
Make
Many
Media
Need
People
See
Serious
So Many People
Stuff
Stylish
Think
TV
Work
You
design
copy
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
Being
Immensely
Kitchen
Learned
Often
Organizing
Prep
Recipes
Restaurant
Said
Techniques
Those
Useful
Ways
Woven
Write
Your
design
copy
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
Back
Because
Breaking
Chef
Chefs
Coming
Cooking
Disappointed
Everyday
Expecting
Ground
Hear
Hear People
I Think
People
Restaurant
Saying
Spain
Still
Stuff
Terms
Think
Were
design
copy
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
Come
Cooking
Cooks
Home
Important
Like
Many
Really
Recipe
Things
Writing
You
design
copy
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
Almost
Book
Daunting
Help
How
Just
Just Do It
Key
Listen
Mindset
Mystery
Need
Others
People
Permission
Pointing
See
Some
Some People
Themselves
Things
Understanding
Way
Work
design
copy
To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous. It's in the moment.
~ Sally Schneider
About
Book
Contradiction
Improvisation
Moment
Partly
Spontaneous
Terms
Write
design
copy
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
Balance
Foods
Fresh
Freshness
Fruits
Health
Helps
Keep
Keeps
Know
Lots
Menu
Right
Right Word
Using
Vegetables
Word
design
copy
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