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"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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Exlpore more Time quotes
"Perfection is attained by slow degrees; it requires the hand of time."
"The mind of man works with strangeness upon the body of time. An hour, once it lodges in the queer element of the human spirit, may be stretched to fifty or a hundred times its clock length; on the other hand, an hour may be accurately represented by the timepiece of the mind by one second. This extraordinary discrepancy between time on the clock and time in the mind is less known than it should be, and deserves fuller investigation."
"Today and now I hate this words they sound horrible, sound powerful and you just get more older and more older. I just said them when I was 9, now I'm 16 soon I will be 17. And again I use them "now" and "today" you can also say "no" but it's now 18:07 after five blinks with the eyes it just becomes 18:08, I hate today. Everyone uses it, but it's for two different places I also use today, for me is 4.10.2016, but for you this is past, and your today is 4.10.2026..."
"Buying books would be a good thing if one could also buy the time to read them in: but as a rule the purchase of books is mistaken for the appropriation of their contents."
"For an author to write as he speaks is just as reprehensible as the opposite fault, to speak as he writes; for this gives a pedantic effect to what he says, and at the same time makes him hardly intelligible."
"Great minds are related to the brief span of time during which they live as great buildings are to a little square in which they stand: you cannot see them in all their magnitude because you are standing too close to them."
Time,
"There is one kind of robber whom the law does not strike at, and who steals what is most precious to men: time."
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."
"But all that being said about modulation, if you're serving people delicious food, they won't complain."
"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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