Diana Kuan cookbook writer, food photographer, and cooking teacher based in Brooklyn. Her work has appeared in Food & Wine, Time Out New York, The Washington Post, The Boston Globe, Epicurious, Serious Eats, US Airways Magazine, and National Geographic books. She's also the author of The Chinese Takeout Cookbook and the forthcoming Red Hot Kitchen, and writes about Asian food at Appetite for China. Several times a year, she's 1/2 of the duo that puts on Tangra, a seasonal Indian-Chinese vegetarian supper club in Brooklyn. You can follow her musings on design, food, and storytelling on Twitter and Instagram.
Some recent press for Plate & Pencil: