Traeger Pro Amanda Haas

Amanda Haas

Cookbook Author, Recipe Developer


Traeger is excited to welcome Amanda Haas to the Traeger Pro Team family. Amanda has published over a dozen cookbooks, including the IACP Award-Winning A16 Food + Wine, Todd English’s Cooking in Everyday English, SPQR, and multiple titles for Williams-Sonoma. In addition to writing, Amanda also teaches cooking classes and has hosted over 150 cooking videos for Williams-Sonoma.

In 2010 she launched One Family One Meal, a website which provided recipes and tools to simplify family cooking. In 2012, she published a cookbook based on the One Family One Meal philosophy, titled Real Family Food. The same year, Amanda was recognized for her work when she was selected for the MAKERS - Women Who Make America campaign - an initiative that celebrates women who inspire change in the way we live.

In addition to her work at Williams Sonoma, Amanda has continued to find time to write cookbooks on the subjects she is most passionate about, including The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy and her next title The Vibrant Life: Eat Well, Live Well, and Love Your Midlife. Her work has been featured in The Everygirl, The San Francisco Chronicle, and on the cover of Sunset Magazine. She is currently a consultant for Whole Foods Market, Traeger Grills, and Brava Ovens. When she’s not working, Amanda can be found behind her cooktop, at the grill, or attempting to keep up with her teenage boys on the basketball court and at the ping pong table in the Bay Area.

Confidence is the most important thing and no-one is going to give it you. You have to believe you have something unique to share with the world - Amanda Haas

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Tell us about your most memorable food experience?


Cooking for people I love. I remember insisting on making the entire thanksgiving meal when I was 8 months pregnant. It was the best meal I ever made because I was sharing it with the people who were important to me.


Who do you credit with helping you most in your career, any mentors or people you look up to?


There are a few people in my culinary career who believed in me before I did. Most importantly, Tori Ritchie. She knew that I had the talent to write a cookbook. She was instrumental in pushing me to start writing - which is what I always wanted to do.


For beginner cooks and food photographers, what’s the one bit of advice you would give?


Start with the basics, learn how to hold a knife, chop an onion and season your food well. So often people try to overcomplicate it. If you’re working with great ingredients the simplest preparations are the best.


What’s your favorite thing to eat when no one’s watching?


Any Chocolate dessert with a ribeye and a really strong cocktail.