Myers+Chang at home Yum me yum you : recipes from the beloved Boston eatery

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. (Sept.) © Copyright PWxyz, LLC. All rights reserved.

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 Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.