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.
Sally Schneider

I also think it's very important to consider how the food will feel to the person eating it.
Sally Schneider

I had all kinds of food issues, including health concerns and weight concerns.
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.
Sally Schneider

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.
Sally Schneider

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.
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.
Sally Schneider