CORINNE TRANG Biography Dubbed the cJulia Child of Asian Cuisine d by The Washington Post , Corinne Trang is a New York-based award-winning author who has written for such distinguished publications as Food & Wine , Health , Cooking Light , and Saveur , where she held the positions of test kitchen director and producing editor from 1996 to 1998. Recognized as a leading authority on Asian food culture and history, her first cookbook, Authentic Vietnamese Cooking: Food from a Family Table (Simon & Schuster, 1999) won Best Asian Cuisine Book in the World and Best Book on Asian Cuisine in English at The 2000 Gourmand World Cookbook Awards. It was also awarded Best of the Best of 1999 by Food & Wine magazine.
Her second book, Essentials of Asian Cuisine: Fundamentals and Favorite Recipes (Simon & Schuster, Feb. 2003), which covers Chinese cuisine and its influence on the cuisines of Cambodia, Indonesia, Japan, Korea, Philippines, Thailand, and Vietnam, received much praise including starred reviews from Publishers Weekly and Cook 9s Illustrated . Since then she's published The Asian Grill: Great Recipes, Bold Flavors (Chronicle Books, 2006), A Food Lover's Companion: Vietnamese (Mark & Spencer, 2007), and most recently Noodles Every ... more. less.
Day : Delicious Asian Recipes from Ramen to Rice Sticks (Chronicle Books, 2009), nominated for the 2010 Gourmand World Cookbook Awards.<br><br> In addition to authoring her own books, Trang has contributed to many others including Curry Cuisine (Dorling Kindersley, 2007), Saveur Cooks Authentic America n (Chronicle Books, 1998), Saveur Cooks Authentic French (Chronicle Books, 1999), and The Encyclopedia of Food & Culture (Scribners & Sons, 2003). Born in France 9s Loire Valley of a French mother and a Cambodian-Chinese father, Trang was raised in Phnom Penh, Paris, and New York. She has traveled extensively and studied culture and cuisine throughout the United States, Europe, and Asia.<br><br> Bolstered by her multi-ethnic background, her deepest commitment is to exploring the relationship between culture and food. Currently, Trang is working on a barbecue project incorporating her research 4now spanning well over a decade 4on various regional styles of the American South, Asia, and other parts of the world. A KCBS Certified Barbecue Judge, she most recently judged the prestigious Jack Daniel 9s World Championship Invitational Barbecue.<br><br> A frequent radio and television guest, she has appeared on numerous shows including NBC 9s cToday Show, d KSRO 9s cGood Food Hour, d KCRW-NPR 9s cGood Food, d Bloomberg 9s cExecutive Dining, d WOR cFood Talk with Arthur Schwartz, d WHYY 9s cA Chef 9s Table with Jim Coleman, d NBC 9s cB. Smith with Style, d Lifetime 9s cNew Attitudes, d KRON 9s cBay Café, d News 12 Long Island 9s cMorning Show d and cWeekend Show, d Fox 5 News, Discovery Channel 9s cHome Matters, d CBS 9s cMartha Stewart Living, d CBS 9s cThe Early Morning Show: Chef of A Shoestring, d and TV Food Network 9s cCooking Live d and cSara 9s Secrets d with Sara Moulton, PBS's "Simply Ming" with Ming Tsai, and Business Talk Radio 9s cAmerica 9s Dining & Travel Guide d as Chief East Coast Correspondent. Trang has lectured, been a guest chef, and critic at the Casa Malaparte Foundation in Florence and Capri, Italy; Massachusetts Museum of Contemporary Art in North Adams, MA; California College of Arts & Crafts in San Francisco, CA; University of the Arts in Philadelphia, PA; Rhode Island School of Design in Providence, RI; University of Applied Sciences in Cologne, Germany; New York University in New York, NY; University of Texas at Austin, and the Center for Health and The Global Environment at Harvard Medical School.<br><br> She currently teaches food writing at New York University and culinary workshops at Syracuse University. In addition to her writing and teaching, Trang is a food and beverage consultant, brand and commodities consultant and spokesperson. She has styled, photographed, and produced food and travel stories for lifestyle publications and books.<br><br> AWARDS/NOMINATIONS - 2000 Gourmand World Cookbook Awards Best Book on Asian Cuisine in the World | 2000 Best Asian Cuisine Book in English | 2000 - Food & Wine Magazine 9s Cookbook Awards | Best of the Best Award | 1999 - Publishers Weekly Best Book List | 2003 - 2010 Gourmand World Cookbook Awards Nominated for Best Book on Asian Cuisine in the World | 2010 Nominated for Best Asian Cuisine Book in English | 2010 PUBLICATION AND MEDIA CREDITS BOOKS (AUTHOR) Noodles Every Day: Delicious Asian Recipes from Ramen to Rice Sticks | Chronicle Books| 2009 A Food Lover 9s Collection: Vietnamese | Marks & Spencer | 2007 The Asian Grill: Great Recipes, Bold Flavors | Chronicle Books | 2006 Curry Cuisine | Dorling Kindersley | 2006 (co-author) Essentials of Asian Cuisine: Fundamentals and Favorite Recipes | Simon & Schuster | 2003 Authentic Vietnamese Cooking: Food from a Family Table | Simon & Schuster | 1999 SELECTED BOOKS (CONTRIBUTOR) The New American Chef | John Wiley & Sons | 2003 The Encyclopedia of Food and Culture | Charles Scribner 9s Sons | 2002 Vegetables from Amaranth to Zucchini | William Morrow | 2001 Food & Wine 2001 Cookbook | American Express | 2001 Food & Wine 2000 Cookbook | American Express | 2000 The Best American Recipes Cookbook | American Express | 2000 Saveur Cooks Authentic French | Chronicle | 1999 Saveur Cooks Authentic American | Chronicle | 1998 PUBLISHED ARTICLES All You Bon Appetit Bottom Line Personal Budget Living CITY Cooking.com Cooking Club Cooking Light EatingWell Food & Wine Health Moneysworth Organic Style Relish Saveur Tribune Media Services - syndicated Upstate House Wink SELECTED MEDIA APPEARANCES Today Show (New York, NY) | NBC Dinner Specials with May Pang and Cynthia Neilson (New York, NY) | Blogtalkradio.com Home and Lifestyle Radio Neilson (San Antonio, TX) | TALK 106.7 FM Good Food Hour (Los Angeles, CA) | KCRW-AM - NPR A Chef 9s Table (Philadelphia, PA) | WHYY-FM Peter Greenberg Worldwide View From the Bay with Spencer Christian (San Francisco, CA) | ABC Fox 5 News Atlanta America 9s Dining & Travel Guide (Boulder, CO) | Business Talk Radio The Saturday Early Morning Show (New York, NY) | CBS Sara Moulton (New York, NY) | PBS Simply Ming with Ming Tsai (Boston, MA) | PBS Morning Living with Dean Olsher (New York, NY) | Martha Stewart Sirius Radio Live Today with Kerry Nolan (New York, NY) | Martha Stewart Sirius Radio Lucinda Scala Quinn (New York, NY) | Martha Stewart Sirius Radio KYW-TV (Philadelphia, PA) | CBS 3 The Splendid Table ( MN) | NPR Your Morning (Philadelphia, PA) | CN8 Food Talk with Arthur Schwartz (New York, NY) | WOR 710 AM Radio The Good Life (Boulder, CO) | Business Talk Radio Sara 9s Secrets (New York, NY) | TV Food Network Home Matters (Philadelphia, PA) | Discovery Channel Cooking Live (New York, NY) | TV Food Network Martha Stewart Living (New York, NY) | CBS | 2000 Executive Dining with Peter Elliot (New York, NY) | Bloomberg Radio Bay Cafe (San Francisco, CA) | KRON-TV Morning Show (New York, NY) | News 12 Long Island B. Smith with Style (New York, NY) | NBC-TV Feng Shui Revealed (New York, NY) | Lifetime Television BROADCAST JOURNALISM/JOURNALISM Business Talk Radio Chief East Coast Correspondent 3 America 9s Dining and Travel Guide with Pierre Wolfe TV Food Network - Host Cooking Short Video Series Melting Pot Pilot Saveur Pilot Chow.com - Host Cooking Tips Video Series The Joy of Cooking - Host Cooking Short Video Series SAVEUR Magazine and Cookbooks (New York, NY) Director, Test Kitchen Producing Editor PHOTOGRAPHY/STYLING/ART DIRECTING Bottom Line Personal CBS Cooking.com Chronicle Books CITY Clarkson Potter Gale Food & Wine Harper Collins Heart Insight Morrow Cookbooks NBC Organic Style Rodale Press Scribners and Sons Simon & Schuster Wine Enthusiast ACADEMIC: TEACHING, LECTURES Sustainable Los Angeles American Association of Teachers of French (Keynote speaker) Barnes & Noble Lincoln Triangle California College of Arts & Crafts Drexel University Harvard University Institute of Culinary Education Mass MoCa MenuDirections 2008 New York University RJ Julia Books Rhode Island School of Design Simon & Schuster Publishers Syracuse University The Book and The Cook Festival and Fair University of Applied Sciences, Cologne Germany University of Massachusetts at Amherst University of Texas at Austin CONSULTING: SPOKESPERSON / BRAND & COMMODITIES / FOOD & BEVERAGE Bacchus Bistrot Bar à Vins Casa Malaparte Foundation Ceci-cela Donovan and Greene Hearst Insight Magazine ICF Unika Vaev Nienkamper K2 Global Communications KA-ME (Panos Brands) Kingsford Charcoal La Choy (Con Agra) Mediabistro.com Meigher Communications Montes Winery National Chicken Council and US Poultry and Egg Board National Pork Board Shaw Productions The Sylvia Center (501c3) TV Food Network GUEST CHEF/JUDGE/CRITIC Jack Daniel 9s World Championship Invitational Barbecue (Lynchburg, TN) Central Market (San Antonio, Dallas, Austin, TX) CinCin (Chestnut Hill, PA) Yangming (Bryn Mawr, PA) Williams-Sonoma (Columbus Circle, NY) Williams-Sonoma (King of Prussia, PA) Le Colonial Restaurant (Philadelphia, PA) Veruka Restaurant (New York, NY) KitchenAid Wine & Food Festival (Vermont) Casa Malaparte Foundation (Florence, Capri, Italy) Le Basilic (Paris, France) DC Comics (New York, NY) Viva Variety Honey Recipe Contest Cervena Plates Cuisine Competition Rhode Island School of Design (Providence, RI) University of Applied Sciences (Cologne, Germany) University of the Arts (Philadelphia, PA) California College of Arts & Crafts (San Francisco, CA) Whole Foods Market (nationwide) Sur La Table (San Franciso, CA) SELECTED PRESS QUOTES cThe Asian Julia Child& Poised to join their [The Fannie Farmer Cookbook by Marion Cunningtham&and Mastering the Art of French Cooking by Julia Child] ranks, the newly released Essentials of Asian Cuisine: Fundamentals and Favorite Recipes by Corinne Trang has already created buzz. Encyclopedic in range and content& The volume 9s appendix includes both educational and practical information.<br><br> A tour of food rituals&rounds out the book 9s scholarly base. d ~ Chronogram cTrang 9s food can be chili hot, lettuce mild, caramel sweet, lime sour, crusty crisp, starchy mushy; an a cappella aria of a primary ingredient of a funky, mysterious pastiche. It may be several of these things at once. It is never timid. d ~ The New York Times , cBook Review d section cTrang shows an instructional bent in explaining ingredients, techniques, and how the cuisines evolved. d ~ The Atlanta Journal and Constitution cTrang has done an impressive job of conveying the heart and soul of sometimes vastly different Asian foods. d ~ Winston-Salem Journal cThis wonderful book traces the journey of curries from India throughout Southeast Asia and beyond&tight-focused photography adds its own mouthwatering appeal. d ~ The Seattle Times "This is an inspiring collection of adventurous recipes that highlight Trang's ingenious method of marrying eastern and western flavors." ~ Martin Yan, best selling author, and TV host of Yan Can Cook cThis book [Essentials of Asian Cuisine] is a masterpiece d~ Lynne Rosetto Kasper (The Splendid Table, NPR) "Corinne Trang's cookbooks are a joy for the senses, and have helped to bring Asian cuisine into countless kitchens and dining rooms across America 4including ours.<br><br> We can't wait to light up the grill, open a bottle of wine, and start to [her] cook mouth-watering recipes&from this enticing book!" ~ Andrew Dornenburg and Karen Page, James Beard Award-winning authors of The New American Chef cThis&tome [Essentials of Asian Cuisine] sets out to establish, and ultimately succeeds in laying, the foundations for authentic Asian cooking. &Trang has created a book that is accessible to Western audiences of varying levels of cooking experience.&Yum. d ~ The Harvard Book Review )