Sver 25 years ago, Sally woke from a dream â€śknowingâ€ť she should cook. She's been exploring the many ways of being fed ever since.
Sally is the author The Improvisational Cook (William Morrow, 2006) and A New Way to Cook (Artisan, 2001) which won both James Beard Foundation and International Association of Culinary Professionalsâ€™ (IACP) cookbook awards.
A former chef, Sally writes a syndicated newspaper column called â€śThe Improvisational Cookâ€ť and is a regular contributor to National Public Radioâ€™s The Splendid Table. She has been a Contributing Editor to Food & Wine Magazine where for four years she wrote a popular monthly column â€śWell-Being.â€ť As a Consulting Editor to Saveur, she won a James Beard Foundation Journalism Award.
Sally has written about an array of topics â€” from a hedonistâ€™s approach to wellâ€“being to the saffron harvest in Spain â€” for publications such as The Los Angeles Times Magazine, Metropolitan Home, Real Simple, Self and Connoisseur. She has contributed to numerous books, including the Encyclopedia of Appalachia. In addition, she designed a popular online cooking course called â€śA New Way to Cook with Sally Schneiderâ€ť for barnesandnoble.com. Sally has appeared on many national television programs including Good Morning America, The CBS Early Show, Multo Mario, Saraâ€™s Secrets and Real Simple Television on PBS. She lives in New York City, where she is at work on her next book and numerous projects.
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Books:The Improvisational Cook, October 2006