ANDREW SCHLOSS is a prolific teacher and author known by his readers and students for his inventive recipes and an ability to explain technical aspects of cooking in entertaining, understandable terms. He is the author of 23 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, The Art of the Slow Cooker, Cooking Slow, and Homemade Liqueurs & Infused Spirits. His most recent book is a food science book for kids, Amazing (Mostly) Edible Science. Over the past two years he has begun ghosting, concentrating on partnering with bloggers and YouTube food personalities. Andy is a partner in Chef Salt, a line of handcrafted seasonings made with unrefined salt, and he is the culinary guru behind the Cookulus app. He posts sporadically at andrewschloss.com.