About
I cook two dinners in my head at once.
One is the dinner my grandmother would make. The other is the one my neighbor would. Everything I've written is an attempt to seat them at the same table.
I grew up between two pantries. One held dried shrimp, fermented bean paste and a jar of chili oil that never emptied. The other, three blocks away at the corner market, held sweet corn in August and salmon in September and a butcher who knew my name.
For years I treated those as separate cooking projects. Then I noticed that the technique I'd learned for one worked better on the other — that dry-frying does something to a Pacific Northwest green bean no amount of blanching will, and that a strip of orange peel from a Provençal braise belongs in a red-braise too.
That's my whole food philosophy, and it fits on a shelf tag: cook what's near you, season it with what the world knows. It's why my recipes are tagged by region as well as by occasion, and why every book I write is organized around ingredients rather than cuisines.
I develop, cook, style and photograph every recipe myself, usually twice, usually on a Tuesday, usually with someone waiting to eat.
Press kit & media assets
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Bio — One line
Cyman Huang is the author of five cookbooks on regional gastronomy and fast, simple home cooking.
Bio — Short (50 words)
Cyman Huang is a cookbook author and recipe developer whose books range from regional guides to Chinese and American gastronomy to minimal-ingredient Instant Pot and air fryer cooking. Born in Grants Pass, Oregon, with family roots in Taishan, Guangdong, he writes technique-first recipes for everyday kitchens.
Bio — Long (100 words)
Cyman Huang is a cookbook author, recipe developer and food photographer. Born in Grants Pass, Oregon, and shaped by the Pacific Northwest, he carries two lineages in one story: the resilience of Taishan, Guangdong, and the restless invention of the American table. His five cookbooks run from A Guide to Chinese Gastronomy and A Guide to American Gastronomy — region-by-region guides to how each table came to taste the way it does — to 5-Ingredient Instant Pot Recipes, 3-Ingredient AirFryer Recipes and Savor the Holidays, books built for cooks with a short list and a short evening. He cooks, writes and photographs every dish in his own kitchen.
Speaking & events
Appearances are currently unavailable due to schedule. Demos, festivals, library and book club dates will be listed here as soon as they're booked — in the meantime, use the contact page to start a conversation.
Book CymanCyman Huang is also a licensed Managing Broker and Mortgage Broker and the author of four real estate titles; visit the real estate site for real estate and mortgage guidance.