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Myers + Chang at Home: Recipes from the Beloved Boston Eatery Hardcover – 12 September 2017
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- Publisher : Houghton Mifflin (T) (12 September 2017)
- Language : English
- Hardcover : 320 pages
- ISBN-10 : 0544836472
- ISBN-13 : 978-0544836471
- Dimensions : 20.32 x 2.46 x 22.86 cm
- Best Sellers Rank: 235,295 in Books (See Top 100 in Books)
- Customer Reviews:
--Publishers Weekly "All these recipes are delicious! Every picture makes you salivate. Finally a book on Asian comfort food that's both decadent and approachable. The dan dan noodles will knock your socks off!"
--Padma Lakshmi, host and executive producer of the Emmy Award-winning 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. It's 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 "Here's 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 world's 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 Boston's Myers+Chang, I was hooked. Equal parts kitchen goddesses and industry leaders, Joanne and Karen's cooking is the kind I've 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, it's 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 Home succeeds for the home cook because the contents come directly from the Chang's family's 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, New York Journal of Books
From the Publisher
Hakka Eggplant from Myers+Chang at Home
Serves 6 (as a side)
Papa Chang eats everything. I mean everything. It’s a running joke at the end of any meal that if there is additional food at the table, we put it in front of him and little by little he somehow manages to demolish it. He’s got a healthy metabolism and a complete appreciation of all food. He calls himself an equal opportunity eater. Before we opened Myers+Chang, Christopher and I often had dinner at a local Taiwanese restaurant called Taiwan Cafe around the corner from our house. We took my parents there, and my dad went nuts over this traditional dish. He typically leaves ordering up to us because he’s happy with pretty much anything, but at Taiwan Cafe he always makes sure we order this. So I knew we had to create a version for our restaurant. The important ingredients are the thick dark soy sauce which adds a licorice-y taste and tons of Thai basil, which lends a different dose of the anise kick that is already present in the dish. The technique of cooking it first with a decent amount of oil before tossing it in the wok and cooking it again is pretty indulgent and what makes it special.
Preheat the oven to 350°F and place a rack in the center of the oven.
With a sharp knife, remove the stem from each eggplant and split the eggplant top to tail into two long pieces. Lay the flat sides down on a cutting board and cut each piece into 1-inch chunks. Do the same to the rest of the eggplant. Place all the eggplant in a large bowl. In a small bowl, whisk together the olive oil, salt, black pepper, and [1/2] cup water. Pour the mixture over the eggplant and toss very well with your hands. Transfer the eggplant to a large baking dish or a rimmed baking sheet (pouring any remaining liquid over the eggplant) and bake for 15 to 20 minutes. When it is done, the eggplant will be soft and you should be able to pierce it easily with a fork. Remove from the oven and set aside.
Place a wok or large, heavy, flatbottomed skillet on the stove and heat over high heat. Add the eggplant (no need to add oil) directly to the wok and stir for 1 minute. Add the Hakka Sauce and red pepper flakes. Toss and cook until the eggplant is well coated with sauce, 3 to 4 minutes. Add the basil and give the whole thing a good toss. Place in a large bowl and serve family-style.
- 3 pounds medium Japanese eggplant (9 or 10 eggplants)
- ½ cup extra-virgin olive oil
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 recipe Hakka Sauce (recipe below)
- 1 ½ teaspoons red pepper flakes (use less if you are not a big spice fan)
- 1 cup fresh Thai basil leaves (about ½ bunch)
Makes about 1½ cups
In a medium saucepan, whisk together the hoisin sauce, low sodium soy sauce, Shaoxing wine, rice vinegar, black vinegar, thick soy sauce, and sugar and bring to a boil over medium-high heat.
In a small bowl, whisk together the cornstarch and 2 tablespoons cold water until smooth to make a slurry (see Note below). Whisk the slurry into the pot. Simmer, while whisking, until it is shiny and coats the back of a spoon, 1 to 2 minutes. Remove from the heat. The Hakka Sauce can be made up to 1 week in advance and stored in an airtight container in the refrigerator.
Note: Don’t use warm or hot water because it will cause the cornstarch to seize up into small lumps that won’t dissolve no matter how hard you whisk, which is why you can’t mix it directly into the sauce.
- ½ cup hoisin sauce
- ½ cup low-sodium soy sauce
- 3 tablespoons Shaoxing cooking wine (or substitute dry sherry or dry white wine)
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon black Chinkiang vinegar
- 1 teaspoon thick soy sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch
Review this product
Top reviews from other countries
If you are looking for a book that takes you on a journey for a given culture, such as northern Thai food this is not the book for you. You are better served with books such as 'Pok Pok'. On the other hand, if you are someone who developed a love for many different Asian cuisines and are not married to anyone then this book is for you.
I highly recommend this book for anyone wants to explore what Asian cuisine is to the Myers-Chang family.