Sally Schneider
Sally Schneider
Sally Schneider is a journalist and Founding Editor of the website 'the improvised life'. A former chef, Schneider is author of The Improvisational Cook, A New Way to Cook and The Art of Low Calorie Cooking. She has won numerous awards including four James Beard Foundation Awards for her books and journalism. A New Way to Cook was named “One of the Best Food Books of the Decade” by the Guardian. She is a columnist for The Atlantic Monthly Food...
ProfessionWriter
teaching people cooking
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.
writing kitchen woven
I often write into recipes techniques that 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.
photography jobs kitchen
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.
fun recipes way
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.
book calling portfolios
Generally a chef's book is like a calling card or a portfolio to display their personal work.
thinking fundraising people
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.
book keys people
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.
real book home
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.
vegetables water people
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.
people complaining said
But all that being said about modulation, if you're serving people delicious food, they won't complain.
issues weight kind
I had all kinds of food issues, including health concerns and weight concerns.
people path serious
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.
captains restaurants waiter
I was working in restaurants as a captain and as a waiter.
book writing moments
To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous. It's in the moment.