Dubbed the “Julia Child of Asian Cuisine” by The Washington Post, Corinne Trang is an 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 won Best Asian Cuisine Book in the World and Best Book on Asian Cuisine in English at France’s Salon International du Livre Gourmand (The 2000 World Cookbook Fair). It was also awarded Best of the Best of 1999 by Food & Wine magazine. Since then she's published a half dozen highly regarded books on Asian food, culture, and cooking. Born in France’s 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. Bolstered by her multi-ethnic background, her deepest commitment is to exploring the relationship between culture and food, a passion she shares with her private clients as the founder of Qi-Now, a food coaching practice incorporating Asian food philosophies, healthy eating habits, body enhancement based on yoga, and meditation.
Trang is a frequent radio and television guest and has appeared on numerous shows including NBC’s “Today Show,” Bloomberg’s “Executive Dining,” Lifetime’s “New Attitudes,” Discovery Channel’s “Home Matters,” CBS’s “Martha Stewart Living,” CBS’s “The Early Morning Show: Chef on a Shoestring,” Food Network’s “Cooking Live” and “Sara’s Secrets” with Sara Moulton, PBS's "Simply Ming" with Ming Tsai, and Business Talk Radio’s “America’s Dining & Travel Guide” as Chief East Coast Correspondent.
Trang received her B.S. of Culinary Arts and Business Minor from Drexel University in Philadelphia, where she was adjunct associate professor in the Hospitality Management Department. She currently teaches food writing at New York University and culinary workshops at Syracuse University.