Zitat des Tages von Sally Schneider:
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.
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.
Years down the line, I became a food stylist.
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.
But all that being said about modulation, if you're serving people delicious food, they won't complain.
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.
I realized I didn't want to be a photographer. I gave it up, but I still worked that job in the restaurant and I found myself constantly hanging out in the kitchen.
Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.
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.
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.
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.
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.
Using lots of fresh foods, fruits and vegetables, helps to keep the menu buoyant - I don't know if that's the right word, but it keeps a balance of freshness and health.
I had all kinds of food issues, including health concerns and weight concerns.
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.
Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the main course might be quite rich but the first course has balanced it out.
I also think it's very important to consider how the food will feel to the person eating it.
Generally a chef's book is like a calling card or a portfolio to display their personal work.
I was working in restaurants as a captain and as a waiter.
To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous. It's in the moment.
