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Fragrant dishes from India, Thailand, Vietnam, and Indonesia featured in Curry Cuisine by Corinne Trang, David Thompson, Sri Owen, Sivek Singh, et al.

From Rajasthan in the north of India to Kerala in the south, from Thailand to Vietnam to Africa, Britain, and the Caribbean, this global exploration of curries is authoritative, invitingly illustrated, and completely hands-on. Expert, simple cooking methods and tips from some of the world’s most celebrated chefs make the delectable flavors of curry easily accessible to American home cooks.

“This wonderful book traces the journey of curries from India throughout Southeast Asia and beyond…The tight-focused photography adds its own mouthwatering appeal.”
~ The Seattle Times

Corinne Trang is now the East Coast Correspondent for the World Travel and Dining Channel - Live Radio on the Net! For more information go to Mr. Five Star.

Meet Corinne Trang in person at Central Market locations in TEXAS for some grilling fun. Join in as she cooks recipes from her book, The Asian Grill.

San Antonio, Monday, May 21, 6:30 - 9 PM (Tel: 210-368-8617)
Dallas, Tuesday, May 22, 6:30 - 9 PM (Tel: 214-361-5754)
Houston, Wednesday, May 23, 6:30 - 9 PM (Tel: 713-993-9860)
Austin, Thursday, May 24, 6:30 - 9 PM (Tel: 512-458-3068)
Fort Worth, Friday, May 25, from 6:30 - 9 PM (Tel: 817-377-9005)

for more information please visit centralmarket.com.

Advanced praise for The Asian Grill: Great Recipes, Bold Flavors (Chronicle Books, Spring 2006)

"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—including ours. We can't wait to light up the grill, open a bottle of wine, and start to cook mouth-watering recipes like her miso-marinated mackerel and classic Vietnamese grilled pork sandwich from this enticing book!"
~ Andrew Dornenburg and Karen Page, James Beard Award-winning authors of Becoming a Chef, Culinary Artistry, and The New American Chef

"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

Food and prop styling, and photography by Corinne Trang

The Asian Grill: Great Recipes, Bold Flavors features Asian-inspired marinades and dipping sauces for a twist on your basic barbecue fare. Over 80 recipes (and dozens of color photographs) grace the pages of this beautiful, user-friendly book including a grilled version of the popular Cantonese roast pork sliced and rolled in scallion wraps, classic Vietnamese grilled pork sandwich, miso-marinated mackerel, and tandoori chicken. Complement these with such sides as edamame and corn salad, grilled vegetables with a miso-walnut dressing, and sticky rice in bamboo leaves. Cocktails and desserts including litchi margarita, watermelon julep, citrus fruit salad in lemongrass-infused broth, and toasted coconut ice cream complete the meal.

CITYBITES
As adjunct professor of New York University’s Communications Workshop in Foods and Nutrition, Corinne Trang and her students created CITYBITES, a “foodzine” (as in food magazine) written and edited by the students for the students. Check out the Spring 2005 launch issue of CITYBITES.

Publishers Weekly’s
starred review

The Asian Grill

Available at amazon.com

Trang draws upon her experiences to create this wide-ranging compendium of recipes for flavorful dishes…simple to make menus consisting of one grilled food served alongside…simple-to-prepare dishes. From condiments to breads, vegetables to meats, no food group goes unadressed. A simple, elegant layout boosts readability.

~ Publishers Weekly’s

Year in Books
Best Book List 2003

Essentials of Asian Cuisine

Available at amazon.com

This book [Essentials of Asian Cuisine] is a masterpiece

~ Lynne Rosetto Kasper (The Splendid Table, MPR radio)

This…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.

~The Harvard Book Review