FOOD TECH & SUSTAINABLE INNOVATION
PUBLISHING & COMMUNICATION STRATEGY
THOUGHT LEADERSHIP & PROGRAM DEVELOPMENT
CULINARY ROOTS
Background as a Cookbook Author
Before focusing on strategy, education, and innovation, I authored nine cookbooks and contributed to over a dozen more, receiving several literary awards in the process. My writing explores food not only as nourishment, but also as a means of culture, communication, and connection. This body of work is the foundation for my current storytelling and systems work.
My articles and contribution have appeared in numerous publications, including Food & Wine, Health, Explore Fiji, Cooking Light, Fine Cooking, The New York Times, Newsweek, Moneysworth, Relish, Islands, Gourmet, and Saveur, where I served as Test Kitchen Director and Producing Editor from 1996 to 1998, leaving the magazine to publish my first cookbook.
A frequent guest on radio and television, I’ve appeared on NBC’s Today Show, NPR’s Good Food, Bloomberg’s Executive Dining, CBS’ Martha Stewart Living, Food Network’s Cooking Live and Sara’s Secrets, PBS’s Simply Ming, Chopped: Grill Masters, and others—sharing stories, recipes, and insights rooted in food culture and culinary heritage.
My books explore the sensory, cultural, and healing dimensions of food across Asia and beyond, a thread I continue through Liquid Gold Tea—a brand rooted in the ritualistic practice of tea and the heritage of farm-sourced leaves.
This work supports my current practice, in which I apply a food systems lens to education, innovation, strategic storytelling, and business development.
Selected Titles
For other published works, go to my Amazon author page.
Selected Praise
“This book [Essentials of Asian Cuisine] is a masterpiece.”
— Lynne Rosetto Kasper, The Splendid Table, NPR Radio
“The Asian Julia Child… 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’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
“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
“Trang shows an instructional bent in explaining ingredients, technique, and how the
cuisines evolved.” — The Atlanta Journal-Constitution
“Trang has done an impressive job of conveying the heart and soul of sometimes vastly
different Asian foods.” — Winston-Salem Journal
“Traces the journey of curries… tight-focused photography adds mouthwatering appeal.”
— The Seattle Times
“This is an inspiring collection highlighting Trang’s ingenious method of marrying eastern
and western flavors.” — Martin Yan, best-selling author and TV host of Yan Can Cook
“Corinne's cookbooks have brought Asian cuisine into countless kitchens and dining rooms.”
— Andrew Dornenburg and Karen Page, New York Times best-selling authors of The Flavor Bible
