Andrew Schloss

Andrew Schloss is a well-known teacher, food writer, and food product developer. Schloss has authored many cookbooks and countless food articles. His first book, "Fifty Ways to Cook Most Everything", was a Book-of-the-Month-Club Main Selection. "The Science of Good Food" (co-authored with David Joachim) won an IACP Cookbook Award, and their book "Mastering the Grill "was a "New York Times" best-seller. Schloss is also the author of "Homemade Soda." He is a past president of the International Association of Culinary Professionals and lives outside Philadelphia with his wife, Karen, and their incredibly well-fed dog.
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Jars of olive tapenade and capers, containers of hummus and ready-made sauces; these days, grocery stores are full of ingredients that are one step away from becoming a meal. With Almost from Scratch: 600 Recipes for the New Convenience Cuisine, you can transform those gourmet products into gourmet meals with a few simple steps. From Andrew Schloss, the author of Fifty Ways to Cook Most Everything, come 600 recipes for delicious and easy meals that use convenience foods without sacrificing taste.

Using prepared salsas, pestos, high-quality baking mixes, and other packaged items, recipes that once took a whole afternoon can now be assembled quickly and easily. Almost from Scratch makes the most of prepackaged foods to streamline the way home cooks prepare everything from soup to dessert, whether you're making a weeknight dinner for the family or entertaining on a Saturday night.

With recipes for appetizers, salads, soups, sauces, meat dishes, seafood, pasta, grains, stir-fries, vegetables, and desserts, Schloss shows you the never-ending possibilities of cooking with shortcuts.

Sumptuous starters such as Herbed Artichoke Dip, Parmesan Shortbread, Blue Cheese Quiche with Potato Crust, and Tomato Tarragon Tart will be the perfect start to any evening. For a light meal, try Three Corn Chowder, Pizza Rustica, Mango Brie Quesadillas, or Smoked Turkey and Chickpea Chili. For a more substantial dinner, sample recipes such as Deep Dark Pot Roast, Mediterranean Vegetable Lasagna, Dutch Country Chicken and Potato Dumplings, Grilled Salmon with Olive Vinaigrette, and Lemon Pork Chops on Artichoke Bruschetta that will keep your family -- and your taste buds -- happy.

Who knew that decadent, awe-inspiring desserts could be created in a flash using packaged ingredients? Dark Chocolate Soufflé, Chocolate Peanut Butter Pie, Blueberry Cornmeal Upside-Down Cake, and Chèvre Cheesecake with Fig Coulis are just some of the sweets that will wow your guests.

Finally, a sophisticated, gourmet cookbook that allows home cooks to make great-tasting meals without spending all day in the kitchen.
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