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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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"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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Explore more quotes by Sally Schneider

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Sally Schneider
"Years down the line, I became a food stylist."
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Sally Schneider
"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."
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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
"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."
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Sally Schneider
"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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Sally Schneider
"Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff."
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Sally Schneider
"But all that being said about modulation, if you're serving people delicious food, they won't complain."
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Sally Schneider
"I was working in restaurants as a captain and as a waiter."
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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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