Myers+chang At Home: Recipes from the Beloved Boston Eatery

(Hardback)

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Description

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 realised 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. These recipes, all bursting with flavour, 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. Paired with the couple's favourite recipes, the photography perfectly captures the spirit of the restaurant, making this book a keepsake for devoted fans.

Reviews

"This isnt just a cookbook for people familiar with Myers + Chang restaurantthe varied and delicious recipes in this book deserve to be a part of everyones repertoire."Publishers Weekly All these recipes are delicious! Every picture makes you salivate. Finally a book on Asian comfort food thats both decadent and approachable. The dan dan noodles will knock your socks off!Padma Lakshmi, host and executive producer of the Emmy Awardwinning Top Chef and New York Times best-selling author Myers+Chang at Home I want Myers+Chang in my home, please! This is just full of things I want to cook and eat more of. Its also written in a tone I love, one that combines the precision of a consummate professional with a slightly anarchic twinkle. This is the way to have fun in the kitchen.Yotam Ottolenghi Heres a creative book on inspired Chinese cookery that fully captures the no-rules, have-fun vibe that I find so addictive about their restaurant. More important, without being pedantic or showing off, Joanne and Karen have demonstrated that you really can inspire and motivate the home cook to get in the kitchen, creating the food that I find to be the backbone of the worlds most crave-able and diverse cuisine. The authenticity is there, along with the call for cultural honesty, all shot through the M+C prism. 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 Bostons Myers+Chang, I was hooked. Equal parts kitchen goddesses and industry leaders, Joanne and Karens cooking is the kind Ive always craved; layered and vibrant, smart and casual, and always a step ahead of the curve. 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, food expert, TV host, and author of Talking with My Mouth Full The amazing team at Myers+Chang consistently and lovingly presents food that is not only punchy and delicious but creative, passionate, and layered, all while remaining approachable and familiar. Dining at Myers+Chang has been a go-to staple for so many, and now we are able to welcome them into our homes, learning their masterful dishes and being charmed by all of their stories.Kristen Kish, author of Kristen Kish Cooking Filled with tried-and-true family recipes as well as recipes from the restaurant, this is much more than an ordinary cookbook. With gorgeous pictures, great stories, and how-to guides for equipping your kitchen and cooking traditional Chinese foods, its as if Joanne is sitting with you in your kitchen. Joanne once again knocks it out of the park. Peace and good eating.Ming Tsai, chef/owner of Blue Dragon and host and producer of Simply Ming"Myers+Chang at Homesucceeds for the home cook because the contents come directly from the Changs familys repertoire of recipes cooked at home for many generations and tweaked to become their own. By cooking and eating this food one begins to understand the Chinese culture. Food is made with love, and it tastes that way. Chopsticks allow one to slow down and eat mindfully, appreciating all the tastes and flavors. Love is what this cookbook is about."Frances E. Abrams,

Author Bio

An honors graduate of Harvard College with a degree in Applied Mathematics and Economics, JOANNE CHANG left a career as a management consultant to enter the world of professional cooking.She started at Bostons renowned Biba, then Bentonwood Bakery, Rialto, and New Yorks Payard Patisserie and Bistro, and finally Mistral. She returned to Boston with dreams of opening her own pastry shop. In 2000, she opened Flour, a bakery and caf, and has since opened seven more locations in Boston and Cambridge. Flour has been featured inGourmet,Food & Wine,Bon Apptit, theNew York Times, andCond Nast Travelerand has received numerous Best of Boston awards. Chang also competed, and won, onThrowdown with Bobby Flay. In 2007, she opened a Chinese restaurant, Myers+Chang, with her husband, Christopher Myers. She is the author of four other cookbooksand was the recipient of a James Beard Award in 2016 for Outstanding Baker in America. Chef Karen Akunowicz is a 2015, 2016, and 2017 James Beard Award finalist for Best Chef Northeast. She is a former competitor on Bravo's Top Chef, and she is currently Executive Chef at Myers+Chang.