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:

  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.

• Sally Schneider:

  You don't have to stick with these recipes. They're guides. As I say, they're a way in. Have fun wi

• Sally Schneider:

  You know, this is really a way of cooking. It's not my way. I'm deeply influenced by the Mediterran

• Sally Struthers:

  If a man is pictured chopping off a woman's breast, it only gets a R rating, but if, God forbid, a

• Sally Struthers:

  I just feel energized when I am around young, talented people. There is something about these kids

• Sally Watson:

  I was always interested in the kind of history they didn't teach you in school.

• Sally Watson:

  I want to know what people thought and what they wore and what they ate for breakfast.