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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amount help huge material people recipes simple understand
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.
available country deeply influenced might people sort spent time translated tried whom
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.
attempting bit liberation magazines people serious
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.
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.
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.
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.
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.
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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.
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.
clean hired photograph stuff
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.