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…

Quote by Sally Schneider

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I'm a serious eater and a seriously hungry person, so I set out on that...

I'm a serious eater and a seriously hungry person, so I set out on that...

There are so many things that come into writing a recipe, and it's really important...

There are so many things that come into writing a recipe, and it's really important...

This book is pointing the way into it for people that see it as daunting...

This book is pointing the way into it for people that see it as daunting...

I was working in restaurants as a captain and as a waiter.

I was working in restaurants as a captain and as a waiter.

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

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

To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous....

To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous....

Salt is a preservative. It really holds flavor. For example, if you chop up some...

Salt is a preservative. It really holds flavor. For example, if you chop up some...

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.

That being said, I often write into recipes techniques I learned in the restaurant kitchen....

That being said, I often write into recipes techniques I learned in the restaurant kitchen....

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.

A lot of people who want to cook with less fat are surprised by that....

A lot of people who want to cook with less fat are surprised by that....

The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking...

The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking...

So many people think they need to have serious equipment. In the magazines and the...

So many people think they need to have serious equipment. In the magazines and the...

I realized I didn't want to be a photographer. I gave it up, but I...

I realized I didn't want to be a photographer. I gave it up, but I...

I was aiming for the cooks that I've talked to by teaching an online course...

I was aiming for the cooks that I've talked to by teaching an online course...

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

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

Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the...

Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the...

You know, this is really a way of cooking. It's not my way. I'm deeply...

You know, this is really a way of cooking. It's not my way. I'm deeply...

Years down the line, I became a food stylist.

Years down the line, I became a food stylist.

You don't have to stick with these recipes. They're guides. As I say, they're a...

You don't have to stick with these recipes. They're guides. As I say, they're a...