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.

Quote by Sally Schneider

Topics: Cooking Quotes

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

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

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...

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...

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...

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...

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

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

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....

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...

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...

A lot of people love the idea of improvising but are terrified of it, so...

A lot of people love the idea of improvising but are terrified of it, so...

Years down the line, I became a food stylist.

Years down the line, I became a food stylist.

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....

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.

Using lots of fresh foods, fruits and vegetables, helps to keep the menu buoyant -...

Using lots of fresh foods, fruits and vegetables, helps to keep the menu buoyant -...

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.

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...

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...