As seen on...

Always grateful for the mentions...



“Trang’s 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.” ~ The New York Times, “Book Review” section

“The 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’s appendix includes both educational and practical information. A tour of food rituals…rounds out the book’s scholarly base.” ~ Chronogram

“Trang shows an instructional bent in explaining ingredients, techniques, and how the cuisines evolved.” ~ The Atlanta Journal and Constitution

“Trang has done an impressive job of conveying the heart and soul of sometimes vastly different Asian foods.” ~ Winston-Salem Journal

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

“This book [Essentials of Asian Cuisine] is a masterpiece.”~ Lynne Rosetto Kasper (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—including ours. "~ Andrew Dornenburg and Karen Page, James Beard Award-winning authors of The New American Chef

“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