Andrew Schloss

Food info at the tip of the tongue

Andrew Schloss is known by his readers and students for his inventive recipes and an ability to explain technical aspects of cooking in entertaining understandable terms. His popular articles have appeared in The Philadelphia Inquirer, The Washington Post, San Francisco Chronicle, Chicago Tribune, The Jewish Exponent, Bon Appetit, Cooking Light, Food and Wine Magazine and Family Circle. He is currently President of Culinary Generations, Inc, a product development company, creating food products for major food manufacturers, and teaches cooking and food writing classes across the country.  He was nominated for Cooking Teacher of the Year by the International Association of Culinary Professionals in 2005. Mr. Schloss was president of IACP from 2002 to 2003, and was the Director of Culinary for The Restaurant School in Philadelphia from 1992-2001.  His critically acclaimed restaurant, In Season, was instrumental in the creation of Philadelphia's restaurant renaissance. Mr. Schloss is the author of fourteen published cookbooks, including Fifty Ways to Cook Most Everything (a main selection for Book of the Month Home Style Club), Homemade in a Hurry (2006) and Mastering the Grill (written with David Joachim), which was a new York Times bestseller.  His most recent books The Art of The Slow Cooker, and The Science of Good Food (also written with David Joachim) were published in the fall of 2008. Mr. Schloss has also appeared on Good Morning America, The Home Show, Home Matters, and Emeril Live. He has made numerous appearances on local television and radio throughout the country, as an author and in his role as a spokesperson for the Canned Food Alliance.

David Joachim

has authored, edited or collaborated on more than 30 cookbooks, including the IACP award-winning The Food Substitutions Bible and the New York Times bestsellers A Man A Can A Grill and Mastering the Grill, co-authored with Andrew Schloss. His “A Man, A Can…” series of books has sold more than 1 million copies. His latest book is The Science of Good Food, co-authored with Andrew Schloss. His website is www.davejoachim.com