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Sally Schneider

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

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

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Amber Hurdle

"Oh, the tiger will love you. There is no sincerer love than the love of food."

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Amber Hurdle

"Research has shown that even small amounts of processed food alter the chemical balance in our brain and cause negative mood swings along with noticeable dips ill energy."

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Amber Hurdle

"When service members are discharged, we should express our gratitude for their profound personal sacrifice, not hand them a bill for their hospital food."

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Amber Hurdle

"We ought, therefore, to lessen the price of food to our manufacturers, and place them more on a level with the manufacturers who have cheaper food, and also much lighter taxation."

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Amber Hurdle

"I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food."

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Amber Hurdle

"You have to find a balance with food in your life - you can't take out food. It can be absolutely terrifying."

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Amber Hurdle

"Even though I grew up as a Sephardic Jew in Brooklyn where we ate Syrian food and went to temple, it was still America."

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Amber Hurdle

"All I ever wanted to do was to make food accessible to everyone; to show that you can make mistakes - I do all the time - but it doesn't matter."

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Amber Hurdle

"A good food is mouthwatering when you see it and finger licking when you eat it."

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Amber Hurdle

"Just as the soul fills the body, so God fills the world. Just as the soul bears the body, so God endures the world. Just as the soul sees but is not seen, so God sees but is not seen. Just as the soul feeds the body, so God gives food to the world."

Explore more quotes by Sally Schneider

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Sally Schneider
"I had all kinds of food issues, including health concerns and weight concerns."
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Sally Schneider
"Generally a chef's book is like a calling card or a portfolio to display their personal work."
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Sally Schneider
"To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous. It's in the moment."
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Sally Schneider
"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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Sally Schneider
"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."
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Sally Schneider
"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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Sally Schneider
"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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Sally Schneider
"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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Sally Schneider
"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."
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Sally Schneider
"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."
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