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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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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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"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."
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"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
"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
"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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Sally Schneider
"Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff."
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Sally Schneider
"I was working in restaurants as a captain and as a waiter."
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Sally Schneider
"I also think it's very important to consider how the food will feel to the person eating it."
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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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"Years down the line, I became a food stylist."
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