You know, this is really a way of cooking. It's not my way. I'm deeply influenced by the Mediterranean way of being. I've spent a lot of time there. And I've sort of translated it; I've tried to make it…

Quote by Sally Schneider

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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...

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...

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....

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...

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...

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.

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...

Years down the line, I became a food stylist.

Years down the line, I became a food stylist.

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.

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...

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....

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...

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...

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

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

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...

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...

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...