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:

  Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the mai

• Sally Schneider:

  Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or ev

• Sally Schneider:

  So many people think they need to have serious equipment. In the magazines and the media, they see

• Sally Schneider:

  That being said, I often write into recipes techniques I learned in the restaurant kitchen. There a

• Sally Schneider:

  The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I

• Sally Schneider:

  There are so many things that come into writing a recipe, and it's really important if you're writi

• Sally Schneider:

  This book is pointing the way into it for people that see it as daunting or a mystery. Some people

• Sally Schneider:

  To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneou

• Sally Schneider:

  Using lots of fresh foods, fruits and vegetables, helps to keep the menu buoyant - I don't know if

• Sally Schneider:

  Years down the line, I became a food stylist.