Sally Schneider People Quotations

There are a lot of very simple recipes in the book, and there's a huge amount of material to help people understand how things work.

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.

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.

I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking.

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.

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.

A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them.

But all that being said about modulation, if you're serving people delicious food, they won't complain.

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.