Sally Schneider is a food writer and stylist whose work has appeared in Vogue Elle, Saveur, Self, Working Woman, and Health magazines, as well as the Los Angeles Times and The New York Times. A professional chef for six years, she was a contributing editor to Food & Wine and the author of the monthly "Well-Being" column. Her first cookbook, The Art of Low-Calorie Cooking, won a James Beard award in 1991. An article for Saveur won her a second James Beard award in 1995. A New Way to Cook is the culmination of ten years of research. She lives in New York City.