Andrew Schloss, cooking teacher, food writer, cookbook author and food industry consultant, is recognized for his ability to explain technical aspects of cooking in easily understandable terms. He writes a column on food and science for the New York Times and is the author of 12 cookbooks. Among Andy's most recent books are Homemade Liqueurs and Infused Spirits: Innovative Flavor Combinations, Cooking Slow: Recipes for Slowing Down and Cooking More, 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.