Over 25 years ago, Sally woke from a dream “knowing” 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 Professionals’ (IACP) cookbook awards.

A former chef, Sally writes a syndicated newspaper column called “The Improvisational Cook” and is a regular contributor to National Public Radio’s The Splendid Table. She has been a Contributing Editor to Food & Wine Magazine where for four years she wrote a popular monthly column “Well-Being.” As a Consulting Editor to Saveur, she won a James Beard Foundation Journalism Award.

Sally has written about an array of topics — from a hedonist’s approach to well–being to the saffron harvest in Spain — 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 “A New Way to Cook with Sally Schneider” for barnesandnoble.com. Sally has appeared on many national television programs including Good Morning America, The CBS Early Show, Multo Mario, Sara’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.

“For me, Sally Schneider is our next culinary star and a rare talent. She’s won the highest regard from her colleagues, a demanding and critical group of professionals if ever there was one . . . . Sally understands how to open up possibilities for her readers and invite them into the sheer pleasures of food . . . . The genius here is that even the absolute novice is enticed into the kitchen.”

— Lynne Rosetto Kasper, host of National Public Radio’s award–winning national food show, The Splendid Table™