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...
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expression found language partly though
It was as though I found the language I'd wanted from photography; the expression that I got partly from photography, I got completely from cooking.
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You can buy some amazing salts now, and they're completely easy to make. In fact you can smoke salt, yourself; there's a very easy way to do it.
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One of my greatest joys is when someone like your wife takes one idea or one piece of a recipe and does it her way. That's what I'm encouraging.
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There are a lot of very simple recipes in the book, and there's a huge amount of material to help people understand how things work.
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When I was a stylist, when we would photograph restaurants I was often hired to clean up the chef's stuff if they hadn't already done it.
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There are a wealth of flavorings you can put in a salt, and if you're in a hurry that's your seasoning. That's all you have to do.
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A lot of chefs in restaurants, when they create their tasting menus, don't seem to consider that. They're trying to impress with too many rich items.
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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.
became food
Years down the line, I became a food stylist.
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That being said, I often write into recipes techniques 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.
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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 available to people in this country to whom it might not be familiar.
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Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the salt will extract the moisture and preserve the flavor.
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So many people think they need to have serious equipment. In the magazines and the media, they see all this stylish stuff, especially on TV, and they think, That's what I need to make it work. You don't. I'm attempting a little bit of liberation here.
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Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the main course might be quite rich but the first course has balanced it out.