Amanda Haas is Williams Sonoma’s Culinary Director, overseeing their test kitchen and cooking class programs. The test kitchen develops over 150 new food products and over 400 recipes every year for the website, and tests and develops all of the products you’ll find at Williams Sonoma.
In her own time, Haas pursues her two biggest culinary passions—feeding her family and exploring the connection between food and health. She has written two cookbooks:The Anti-Inflammation Cookbook: the Delicious Way to Reduce Inflammation and Stay Healthy (Chronicle Books, 2016) and Cooking Light Real Family Food (Time Inc., 2012). Her next title is due in Spring 2019. Haas has also contributed to over a dozen other cookbooks, including the IACP Book of the Year A16 Food+Wine; SPQR; and Cooking in Everyday English. Her work has been featured in Sunset Magazine; The Everygirl; PopSugar Food; and MAKERS: Women Who Make America.
Haas is also a cooking instructor and the host of Williams Sonoma’s online cooking videos. She is a graduate of Tante Marie’s Cooking School. She lives in the Bay Area with her two teenage sons.
For Panna, Haas has created a suite of Thanksgiving classes that exemplify why Williams Sonoma is a brand beloved by serious home cooks everywhere. Classic Thanksgiving 101 covers elegant, iconic renditions of all your holiday favorites; Thanksgiving Sides School offers up fun, creative twists on standbys like green beans, sweet potatoes, and gravy; and Mastering Turkey & Gravy is the perfect class for anyone who wants to learn how to brine, stuff, roast, baste, and carve like a pro. But don't be fooled by the holiday theme of these classes: they're full of techniques, recipes, and tips you'll rely on all year round.