About
Corinne Trang is a food and travel writer, a spokesperson, brand and commodity and food and beverage consultant, recipe developer, lecturer, and the chief east coast correspondent for America’s Dining and Travel Guide (Business Talk Radio).
Books and Tour
Corinne Trang has written five cookbooks and has co-authored or contributed to a dozen more. Her titles are available at bookstores near you or online at amazon.com or barnesandnoble.com.
Services
Corinne Trang specializes in food and beverage consulting for restaurants and food manufacturers, and develops curricula for non-profit organizations and educational institutions. New this year are market tours!
Press
“Trang’s food can be chili hot, lettuce mild, caramel sweet, lime sour, crusty crisp, starchy mushy; 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.” – The New York Times
Fresh off the Blog
things I’ve seen (4)…
Saturday, June 20th, 2009 , 8 Comments »
It’s not everyday that I get to help inject, rub, pull and chop over 3000 pounds (that’s over a ton!) of pork butt and mix hundreds of pounds of coleslaw to feed thousands of hungry mouths…but on Friday, June 12, 2009 I did just that when I reported for duty at the 7th annual Big Apple BBQ Block Party at Madison Square Park in New York City.
Lined up along Madison Avenue and turning the corner and all along 26th street were barbecue rigs—aka cookers or smokers—from some of the best known BBQ joints in the country including The Salt Lick from Driftwood, Texas, Dinosaur Bar-B-Que from New York City, and the legendary Big Bob Gibson’s from Decatur, Alabama where I would be working for two nights and two days in a row, putting in long hours at the pit.
I should premise this with the fact that my fascination with true barbecue began in 1996 when I first visited Austin, TX…and before that my only experience with smoked meats were mediocre-at-best greasy baby back ribs piled up on a plate and covered in sticky, sweet reddish BBQ sauce. Served with sides of equally greasy ruffled potato chips and mayonnaise-laden coleslaw, they could be had in any number of New York City’s theme restaurants or steakhouses. So off putting were these barbecue meals—I think I may have tried 3 times before giving up—that I hesitated for a long time before giving BBQ another try…until I got to Texas, that is. Read the rest of this entry »
What's Corinne Up To?
- is live on Culinary Confessions with Kim & Don, 1440 AM KAZG...go to http://www.kimanddon.com/ for air time in your area...right now!!! 2 days ago
- @Panforte right back at you...your lecture on television scripting was excellent. NYU students really appreciated it. Thank you! in reply to panforte 1 week ago
- Click here http://www.whyy.org/91FM/chef/ and go to "featured interview" for my talk on Asian noodles...Happy slurping! 1 week ago
- More updates...
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