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"To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous. It's in the moment."
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"The aim of all commentary on art now should be to make works of art - and, by analogy, our own experience - more, rather than less, real to us. The function of criticism should be to show how it is what it is, even that it is what it is, rather than to show what it means."
"Create with the heart, build with the mind."
"Art in the blood is liable to take the strongest forms."
"Those who find ugly meanings in beautiful things are corrupt without being charming. This is a fault. Those who find beautiful meanings in beautiful things are the cultivated. For these there is hope. They are the elect to whom beautiful things mean only Beauty. There is no such thing as a moral or an immoral book. Books are well written, or badly written. That is all."
"The artist is the creator of beautiful things. To reveal art and conceal the artist is art's aim.The critic is he who can translate into another manner or a new material his impression of beautiful things. The highest as the lowest form of criticism is a mode of autobiography. Those who find ugly meanings in beautiful things are corrupt without being charming. This is a fault."
"He would argue with her about killing themselves; and explain how wicked people were; how he could see them making up lies as they passed in the street. He knew all their thoughts, he said; he knew everything. He knew the meaning of the world, he said."
"Freedom and fullness of expression are of the essence of the art."
Explore more quotes by 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."
"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."
"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."
"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."
"But all that being said about modulation, if you're serving people delicious food, they won't complain."
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