Diana Kuan // Red Hot Kitchen
“After college, I was working at a bookstore and I was reading a lot of Gourmet magazine. I was reading a lot of MFK Fisher, a lot of Laurie Colwin—and they are just amazing writers and I was like, ‘OK, the more I read about food the more I want to write about food.’”
– Diana Kuan
This week, we're excited to welcome Diana Kuan to SALT + SPINE, the podcast on stories behind cookbooks.
Diana Kuan is the author of The Chinese Takeout Cookbook and Red Hot Kitchen: Classic Asian Chili Sauces from Scratch and Delicious Dishes to Make With Them.
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