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Andrew Schloss

Andrew Schloss
Did you know?

Andy’s former restaurant, In Season, played an instrumental part in Philadelphia’s restaurant renaissance.

Andrew Schloss
Andrew's Featured Recipe
Southwest-style Spice Rub

Click here for recipe

Andrew Schloss, cooking teacher, food writer, cookbook author and food industry consultant, is recognized for his ability to expalin technical aspects of cooking in easily undertandable terms. This has stood him in good stead as the author of 17 cookbooks.

 

Currently, he is president of Culinary Generations, Inc, a product development company, creating food products for major food manufacturers.

 

Among Andy’s most recent books are Homemade Liqueurs and Infused Spirits: Innovative Flavor Combinations, Cooking Slow: Recipes for Slowing Down and Cooking More, and Homemade Sodas: 200 recipes for Soft Drinks, Soda Pop, and Healing Waters and Fire It Up with David Joachim. His book Fifty Ways to Cook Most Everything, which was a main selection for Book of the Month Home Style Club, was re-issued as 2,500 Recipes: Everyday to Extraordinary. His other books include Dinner's Ready; One-Pot Cakes; While the Pasta Cooks; Cooking with Three Ingredients; One-Pot Chocolate Desserts; One-Pot Cookies; Almost From Scratch; Homemade in a Hurry; The Art of the Slow Cooker; and Mastering the Grill. The last book was coauthored with David Joachim and was a New York Times Best Seller.  

 

Andy is the former president of The International Association of Culinary Professionals and former director of the culinary curriculum for The Restaurant School in Philadelphia. 

 

He has appeared on Good Morning America, The Home Show, Home Matters, MSNBC, QVC, 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.

 

Andy and his family live near Philadelphia, Pennsylvania. 

Latest Recipes

Tunisian Lamb Tagine with Toasted Almonds and Couscous

The stews of North Africa are known as tagines (also spelled tejines), after the conical ceramic vessel in which they are traditionally m...

(1 Votes)

Noreen Kinney's Irish Soda Bread

I am indebted to Irish food expert and cookbook author Noreen Kinney, for sharing her familys Irish soda bread recipe. This bread is mea...

(1 Votes)

Salmon Slow-Cooked with Herbs

Anyone who enjoys eating salmon for dinner will love this recipe for Salmon Slow Cooked with Herbs. This easy salmon recipe will help you get dinner on the table without breaking a sweat because your slow cooker will do most of the work. The finished salmon is served with a rich and flavorful sauce made from the slow cooker juices. The best thing about this easy slow cooker recipe is that you can switch things up by using different vegetables, such as carrots and peppers, instead of the usual potatoes and celery.

(1 Votes)

Great Burgers

(1 Votes)

Zucchini Bread

(1 Votes)

Mango Ice Cream Brûlée

A crunchy, sugary brûlée topping lends an elegant touch to this rich, tropical treat.

(1 Votes)

Pine Nut and Honey Ice Cream

These two flavors make for an intense-tasting ice cream that will add a splash of elegance to your next dinner party. A dainty but crunch...

(1 Votes)

Green Tea Ice Cream

With Asian menus so popular these days, this dessert has begun to pop up everywhere. It’s a terrific ending after sushi or stir-fries.

(1 Votes)

Tomato Basil Ice

This ice is a welcome first course during a heat wave. Serve it on its own or dollop it in chilled corn or cucumber soup. For the best fl...

(1 Votes)

Blueberry Ginger Ice

It seems not to matter whether you use fresh or thawed frozen blueberries in this recipe. You can omit the chopped mint if you prefer. Fo...

(1 Votes)

Simple Syrup

This recipe is the basis of many of the frozen desserts in this book. It’s easy to make, and you can cover and keep it in the refrigerato...

(1 Votes)

Coffee Almond Brownie Ice Cream

Save this ice cream for a special family occasion — it’s a hit with kids of all ages.

(1 Votes)

Chocolate Chip Coffee Gelato

This gelato pleases both the coffee lover and the chocoholic. If you’re really addicted to coffee, double the coffee granules for a real ...

(1 Votes)

Grape Gelato

Although this gelato doesn’t turn the color of a fine Merlot, its pinkish hue has eye appeal. Pour a little cassis syrup over each servin...

(1 Votes)

Persimmon Gelato

Pumpkin pie gets a lift when served with this gelato made from fresh persimmons, an exotic fall fruit.

(1 Votes)

Mango Ginger Coulis

Sometimes the best sauces are the simplest ones. Here, mangos and ginger combine to make an elegant addition to fruity scoops of ice cream.

(1 Votes)

Hot Butterscotch Sauce

This sauce is the classic butterscotch sundae sauce. It is so delectable, we guarantee you will enjoy it all immediately.

(1 Votes)

Raspberry Buttermilk Ice Cream

Despite its name, buttermilk is lower in fat than cream or even whole milk. But the incredible creamy taste of this frozen concoction wil...

(1 Votes)

Manhattan Clam Chowder

Seafood soups don’t need a slow cooker. Fish falls apart and shellfish gets rubbery when cooked all day, and seafood broth really doesn’t...

(1 Votes)

Wild Mushroom and Wild Rice Bisque

Extreme elegance meets stick-to-the-ribs heartiness in this robust soup. It calls for a combination of dried wild mushrooms and fresh exo...

(1 Votes)

Parmigiano Pumpkin Soup with Frizzled Prosciutto

If your notion of pumpkin is “sweet,” and if you think it should be seasoned only with nutmeg, clove, cinnamon, and sugar, then get ready...

(1 Votes)

Barbecue Pork and Beans

Pork and beans is usually more beans than pork; not so here. This hearty stew is overrun with melt-in-your-mouth barbecued pork, laced w...

(1 Votes)

Seafood Caldo with Chorizo

Caldos are the hearty, chunky soups of Portugal and Spain. This one takes the flavors of the region and ups the ante of ingredients into ...

(1 Votes)

All-Day Cassoulet

Last year I made this traditional French country casserole for a Super Bowl party. As a result, my sons will always think of it not as th...

(1 Votes)

Grits for Breakfast, Lunch or Dinner

“Grits,” “mush,” “polenta,” “gruel,” whatever you want to call it, it’s easier to prepare in a slow cooker than by any other method. I lo...

(1 Votes)

Slow-Roasted Beets with Walnut Gremolata

Roasted beets are as different from their ubiquitous boiled brethren as cherry gelatin is from real cherries. Where boiled beets are bitt...

(1 Votes)

Fennel Braised with Artichokes

Elegance is not usually a key attribute of vegetables. We speak of them as healthy, colorful, and flavorful, but their ability to transpo...

(1 Votes)

Chocolate Pudding Cake

A pudding cake is a definitively American, decidedly homey dessert, in which a cake batter is topped with some sort of syrup and then bak...

(1 Votes)

Caramelized Brown Betty

Let’s get this straight. A “crisp” is a layer of sweetened and spiced fruit baked under a crispy crumb topping; a “pandowdy” is a one-cru...

(1 Votes)
Cookbooks, etc

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