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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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"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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"Worry is a progressive disease that ruins one's life."

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"Exercise feels best after it is finished."

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"It has been known for many years that a subset of the population cannot tolerate the radiation emitted by transmitting utility meters and sickness results in these people."

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"Distress is a disease of the mind."

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"Health and happiness are interconnected."

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"Bitterness is the cancer of bones."

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"Living in filth is dark doom. The light of awaken leads to cleanliness."

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"Overwork can cause a break down."

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"An over-indulgence of anything, even something as pure as water, can intoxicate."

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"Every time you work out you strengthen your body. Every time you don't you weaken it."

Explore more quotes by Sally Schneider

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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 had all kinds of food issues, including health concerns and weight concerns."
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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
"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
"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
"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
"Years down the line, I became a food stylist."
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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
"This book is pointing the way into it for people that see it as daunting or a mystery. Some people just do it, but others need help with the mindset, permission almost to listen to themselves. Understanding how things work is the key."
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