Sally Schneider

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. ↗

— Sally Schneider

#course #first #hors #i #like

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. ↗

— Sally Schneider

#even #example #extract #flavor #for example

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. ↗

— Sally Schneider

#cooking #cooks #home #important #into

To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous. It's in the moment. ↗

— Sally Schneider

#book #contradiction #improvisation #moment #partly

Using lots of fresh foods, fruits and vegetables, helps to keep the menu buoyant - I don't know if that's the right word, but it keeps a balance of freshness and health. ↗

— Sally Schneider

#buoyant #foods #fresh #freshness #fruits

Years down the line, I became a food stylist. ↗

— Sally Schneider

#down #food #i #line #stylist

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. ↗

— Sally Schneider

#busy life #cook #easier #fun #get