Author: Sally Schneider

Quotes

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.

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

Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.

Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.

- Sally Schneider

But all that being said about modulation, if you're serving people delicious food, they won't complain.

But all that being said about modulation, if you're serving people delicious food, they won't complain.

- Sally Schneider

Generally a chef's book is like a calling card or a portfolio to display their personal work.

Generally a chef's book is like a calling card or a portfolio to display their personal work.

- Sally Schneider

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.

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

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.

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

I had all kinds of food issues, including health concerns and weight concerns.

I had all kinds of food issues, including health concerns and weight concerns.

- Sally Schneider

I also think it's very important to consider how the food will feel to the person eating it.

I also think it's very important to consider how the food will feel to the person eating it.

- Sally Schneider

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