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"All these recipes are delicious! . . . Finally a book on Asian comfort food that's both decadent and approachable." —Padma Lakshmi
Award-winning and beloved chef Joanne Chang of Boston's Flour Bakery may be best known for her sticky buns, but that's far from the limit of her talents. When Chang married acclaimed restaurateur Christopher Myers, she would make him Taiwanese food for dinner at home every night. The couple soon realized no one was serving food like this in Boston, in a cool but comfortable restaurant environment. Myers+Chang was born and has turned into one of Boston's most popular restaurants, and will be celebrating its tenth anniversary in 2017, just in time for publication of this long-awaited cookbook. The recipes in this book, all bursting with flavor, are meant to be shared, and anyone can make them at home—try Dan Dan Noodle Salad, Triple Pork Mushu Stir-fry, or Grilled Corn with Spicy Sriracha Butter. This is food people crave and will want to make again and again, making it perfect for both adventurous home cooks and longtime fans of the restaurant.
"I want Myers+Chang in my home, please! This is just full of things I want to cook and eat more of. It's also written in a tone I love. . . . This is the way to have fun in the kitchen." —Yotam Ottolenghi
"If you love the flavors of China along with a pan-Asian kicker, if you love delicious food laid out in a simple way so that YOU can cook it too, then this is your book." —Andrew Zimmern
"The first time I set foot in Boston's Myers+Chang, I was hooked. . . . Myers+Chang at Home shares their recipes and stories seamlessly, inviting us all to channel their infectious energy and master their inspired Asian creations with ease." —Gail Simmons
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Creators
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Publisher
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Release date
March 19, 2024 -
Formats
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Kindle Book
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OverDrive Read
- ISBN: 9780544836730
- File size: 45143 KB
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EPUB ebook
- ISBN: 9780544836730
- File size: 46040 KB
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Languages
- English
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Reviews
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May 15, 2017
The latest cookbook from Chang, the James Beard Award winner and co-owner of Boston’s Myers + Chang restaurant (along with her husband Christopher Myers), gives readers the chance to enjoy many of the restaurant’s Asian-inspired dishes at home. Along with recipes, Chang (Baking with Less Sugar) and her cowriter and head chef, Akunowicz, offer readers a guide to shopping in an Asian grocery store and tutorials on how to use a wok and fold dumplings. Her dumpling-folding techniques definitely come in handy with the tempting dumpling recipes the book offers, including lemony shrimp dumplings with a kimchi-yogurt dipping sauce, duck and ginger dumplings, and braised-short-rib dumplings with Sichuan chili oil. Readers familiar with the restaurant will be pleased to see recipes for popular dishes such as Garlicky Spicy Coal Black Chicken Wings and Sweet Potato and Chinese Sausage Fritters (and will enjoy the stories behind their creation). There are Asian-inspired takes on American dishes, such as Indonesian fried chicken with ginger-sesame waffles; a bulgogi barbecue Sloppy “Jo” (named after Chang’s mother); and Chinese Caesar salad with scallion, cilantro, and Sichuan peppercorns. Not surprisingly—as Chang is also chef/co-owner of the famed Flour Bakery and Café—the desserts are alluring, with recipes for a chocolate tofu mousse with sesame brittle, lime sandwich cookies made from cornmeal, and toasted coconut meringues. This isn’t just a cookbook for people familiar with Myers + Chang restaurant—the varied and delicious recipes in this book deserve to be a part of everyone’s repertoire. -
July 1, 2017
Married business partners Christopher Myers and Chang (Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe) are co-owners of Myers+Chang, an eclectic Asian diner in Boston's South End. After a preface from Myers that recaps the restaurant's beginnings, Chang and executive chef Akunowicz share inspired interpretations of Chinese, Taiwanese, Thai, Indonesian, Korean, and Vietnamese dishes, including soy sauce deviled eggs with five-spice, juicy duck and ginger dumplings, surf and turf black pepper Shanghai noodles, and homemade fortune cookies. With home cooks in mind, they clearly state how vegetables should be cut, offer substitutions for potentially hard-to-find items, and specify preferred brands of key ingredients. Readers will feel confident re-creating these flavorful foods, even the ones that aren't ultrasimple. VERDICT Highly recommended for anyone who wants to sample an array of Asian flavors and serve up enticing, restaurant-quality food.
Copyright 2017 Library Journal, LLC Used with permission.
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