Meredith Deeds culinary career started at a young age in her mother’s restaurant in San Diego where she was put to work in every department from dishwashing to cooking. That experience cemented a life long love of good cooking, as well as a lingering dislike for dishwashing. Meredith has spent the last 15 years writing and teaching about food all over the country. She has co-authored four cookbooks with Carla Snyder, 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), 300 Sensational Soups (October 2008, Robert Rose, Inc.), which was chosen by Good Morning America as one of the top 10 cookbooks of 2008, along with the upcoming Little Black Dress Cookbook: Stylish Versatile Recipes Every Cook Should Have in Their Culinary Closet, (Robert Rose, Inc.). 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 also has a bi-monthly column in Better Health and Living Magazine. 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 many 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 William-Sonoma, General Mills, Lindsay Olives and Torani Syrups and not-for-profit organizations like the American Heart Association. Her bachelor’s degree in business from San Diego State University has often come in handy in the kitchen, but no more so than when she began Kitchen Counter Points with co-author Carla Snyder. This company specialized in corporate culinary team building, handling groups as large as 200 people or as small as 10, combining current business strategies and culinary techniques for a unique and fun bonding experience. Meredith Deeds has also recently been elected to the Board of Directors for the International Association of Culinary Professionals.She is also and editor for IACP's e-zine Frontburner.