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, Food and Wine Magazine, Cooking Light, Bon Appétit, and Family Circle.

 Mr. Schloss is the author of 22 cookbooks including: Mastering the Grill (winner of a World Gourmand Award and a New York Times best-seller) and The Science of Good Food (winner of an IACP Cookbook Award, a James Beard finalist, nominated by Le Cordon Bleu Food Media Awards as Best Food Book in the World), both co-authored with David Joachim; Fifty Ways to Cook Most Everything (a main selection for Book of the Month Home Style Club); Homemade Sodas; One-Pot Cakes; Fire It Up and The Art of the Slow Cooker. His two most recent books Cooking Slow and Homemade Liqueurs & Infused Spirits are scheduled to be released in the fall of 2013. Schloss has contributed to several recipe anthologies, and has helped many cooking professionals focus their ideas and passion about food into fully realized marketable cookbooks.

A frequent guest on QVC, Mr. Schloss has also appeared on Good Morning America, Emeril Live!, The Home Show, Home Matters, and The Main Ingredient. 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 National Potato Board, Whirlpool ovens, and The Canned Food Alliance.

 Mr. Schloss is a well-known culinary instructor and was nominated for “Cooking Teacher of the Year” by the International Association of Culinary Professionals in 2005. He has taught cooking classes to professional and avocational cooks all over the United States, including Culinary Institute of America (St Helena, CA), Ramekins (Sonoma. CA), Copia Center for Food and Wine (Napa, CA), Jungle Jims (Cincinnati, OH), Central Markets (Texas), and in Viking and Sur La Table cooking schools nationwide.

Schloss is currently the co-owner of Chef Salt, a small-batch artisan seasoning company manufacturing seasoning blends made with unrefined salts. He is the former president of The International Association of Culinary Professionals, and the former Director of the Culinary Curriculum for The Restaurant School in Philadelphia. His critically acclaimed restaurant, In Season, was instrumental in the creation of Philadelphia's restaurant renaissance.


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  2. I bought your Cooking Slow book and have tried several recipes (lamb chili with chocolate, hanger steaks, chicken cacciatore, rib roast) and loved them. In traditional cooking, a lot of recipes quote min/lb timing. In slow cooking, how do I adjust the cooking times for roasts/meats larger or smaller in size than your recipe? Thanks.

    1. I am thrilled that you are using and liking the recipes in Cooking Slow. When slow cooking the amount of time it takes for heat to penetrate to the center of an ingredient depends more on its shape than its weight. If the ingredient is relatively flat, like a fish or a brisket, and not too thick (say 4 inches or less), the heat will penetrate through at a similar weight whether the meat weighs 4 pounds or 8 pounds. For rounder roasts (turkey, chuck, pork shoulder) judge about 1 hr per pound minimally to heat the meat through; going longer will not make much of a difference. When the cooking temperature is close to the doneness temperature overcooking is almost impossible.

    2. Hi Andrew,
      I bought your Amazing Edible Science book and I have the Juicy Gel Beads recipe in front of me. I tried to look all over for agave (required in the recipe) and found agave flakes. Can I use these in the recipe or do I need to crush it or grind it before using? Thank you. Jennifer Sine Alet jenniferalet@gmail.com 415-819-5906. Love this book - so ex

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  4. Hi there. I first heard about your slow cooking method on Splendid Table and think your ideas are really interesting. I was wondering how long mini (5") cheesecakes would take at 200 degrees? I would think overnight might be too long for these smaller cakes. Thanks for any response!

  5. Hi,
    I have written you once before about a recipe for pot roast. This time it's about your recipe for pulled pork. The Washington Post published your recipe so I bought the book and every time I make it, everyone loves it. This last time, I made it the day before, stored it overnight in the refrigerator, and reheated it just before serving for 30 minutes on low. Though no one else cared, I thought it could use a little more liquid. What kind of liquid would I add at the last minute? Or should I have doubled the initial ingredients, thus using 1.5 cups of apple cider vinegar? I'm sorry to communicate with you this way but I cannot find a method to email you directly.

    Charles Linett charleslinett@gmail.com

  6. hello,
    I bought your book "Homemade Soda" and I noticed that for many recipes, yeast technique is not indicated, black lemonade or original orange crush. Why? Is it possible to use the yeast anyway?

    Thank you very much

  7. Hello Andrew,

    I recently purchased your book, Cooking Slow and am so looking forward to trying out some of the recipes. My husband and I recently purchased around 250 pounds of pasture raised beef/lamb and pork. I am hoping to use some of your recipes to cook some of this meat but am concerned about the lower fat content, especially with the grass-fed beef. I am particularly excited to try out your pot roast and brisket recipes - do you have any suggestions for recipes from that book that might be best to try with grass-fed meat? Do you suggest adapting the recipes at all to account for the lower fat content? I truly appreciate any advice you may offer. My first attempt at making a brisket (not your recipe, one from Bruce Adelis) came out dry and grainy (it had been roasted at 350, I think the issue was in part with this "higher" temperature roasting)

    Thank you again


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  9. I recently purchased Cooking Slow and word like to know how I should modify the roast recipes for grass fed beef. Any help woud be greatly appreciated. Thank you, Dan

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  13. Hey Andrew, have you experimented with lower cook temperatures like the USDA 7log10 guidelines. Like cooking poultry to 145 degrees for 10 minutes? I was just wondering how that would translate to a Thanksgiving turkey. I'm really curious how a lower temp would affect texture.

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