Meredith Deeds

Meredith Deeds
Did you know?

Meredith's culinary career began in her mother's San Diego restaurant where she did everything from dishwashing to cooking.This cemented her love of cooking -- and aversion to dishwashing.

Meredith Deeds
Meredith's Featured Recipe
Herbed Shrimp with Snow Peas

Click here for recipe

Meredith has spent the last 15 years writing and teaching about food all over the country. She has co-authored six cookbooks, among them are the James Beard Award finalist The Big Book of Appetizers (Chronicle Books), The Mixer Bible (Robert Rose, Inc.), The Take-Out Menu Cookbook: How to Cook In the Foods You Love to Order Out (Running Press), and 300 Sensational Soups (October 2008, Robert Rose, Inc.), which was chosen by Good Morning America as one of the top 10 cookbooks of 2008.

Her work has appeared in various magazines and newspapers such as Bon Appetit, Family Fun Magazine, Cooking Light, Prevention, Chile Pepper, Better Homes and Gardens, The Cleveland Plain Dealer and The Dallas Morning News. She is also leads the editorial team for Frontburner, the International Association of Culinary Professionals' monthly e-zine.

Over the years, she has taught a wide range of classes, which include everything from general cooking technique courses to ethnic cuisines such as Mexican, Thai and Italian. She has taught in cooking schools around the country such as Sur la Table, Whole Foods Markets and Central Market to name a few.

In addition to writing and teaching, Meredith has also developed recipes for companies like Williams-Sonoma, General Mills, Lindsay Olives and Torani Syrups and not-for-profit organizations like the American Heart Association.

Meredith has ventured into the digital world of apps, working with to develop a line of interactive cookbook apps. This innovative new cookbook app series that features short, instructional videos embedded into each mouthwatering recipe, has allowed her to combine her multi-faceted culinary skill set into one project.

Recently, Meredith Deeds has become the Executive Director for the International Association of Culinary Professionals, and is responsible for organization's consistent achievement of its mission and financial objectives.

Latest Recipes

Homemade Potato Chips with Blue Cheese

Homemade potato chips are a treat so rarely experienced that your guests will surely be impressed. Here we’ve added layers of blue cheese...

(1 Votes)

Grape Leaves with Lamb and Dill

The Gross family of Pittsburgh, Pennsylvania, first introduced Carla to the magic of disappearing grape leaves. When they ran out of grap...

(1 Votes)

Herbed Shrimp with Snow Peas

Martha Stewart’s Shrimp Vinaigrette Wrapped in Snow Peas was the inspiration for this dressed-up version of marinated shrimp. The snow pe...

(1 Votes)

Spicy Red Curry Beef Summer Rolls

Summer rolls are a light and fresh alternative to the tried spring roll. They’re made with rice paper rounds, which are found in Asian ma...

(1 Votes)

Spicy Thai Dipping Sauce

We try to keep a little of this dipping sauce in our refrigerators at all times. Not only is it great as an accompaniment to most Asian a...

(1 Votes)

Cornmeal Grissini with Fennel

Grissini are thin, crisp Italian breadsticks. Our fennel-scented version has a decidedly American twist with the addition of cornmeal, wh...

(1 Votes)

Chicken Fingers with Honey Mustard Dipping Sauce

Chicken fingers aren’t just for kids anymore. We’ve given this tired school-cafeteria classic an adult update with cayenne, Parmesan chee...

(1 Votes)

Honey Mustard Dipping Sauce

Horseradish gives this mustard-based dipping sauce an added kick. This dip is the perfect match for chicken fingers, crudités, breadsticks.

(1 Votes)

Sweet and Spicy Sesame Lamb Meatballs

For some reason, our students seem slightly intimidated by the thought of ground lamb, probably because its availability in the United St...

(1 Votes)

Cucumber and Cilantro Yogurt Dip

In Indian cuisine, this dip is referred to as raita, and it is served with spicy foods. The coolness of the dairy is refreshing and goes ...

(1 Votes)

Grilled Apples with Herbes de Provence and Micro Greens

The presentation of this dish is visually striking, and your guests will surely never have eaten an apple prepared this way before. Marin...

(1 Votes)

Chilled Shrimp with Bloody Mary Cocktail Sauce

In their college days, Carla and her friends would concoct a version of these amazing Bloody Marys on springtime Sunday afternoons. Lots ...

(1 Votes)
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