The Myers + Chang cookbook is finally here - my favorite dish in the restaurant essay

The woman behind miles Zhang reveals the kitchen secrets of the acclaimed South End restaurant. Chef and co-
Joanne Chang, owner of the James Beard Award
The award-winning chefs and bakers are also known for her Flour bakery empire, as well as top chefs and three --
The time James Beard Award nominated candidates to join forces for Chang's fourth recipe, Miles Chang at home: a recipe for a beloved Boston restaurant.
The book was released on Tuesday, breaking the couple's interpretation of tradition and non-traditionso-
Traditional Chinese, Taiwanese, Thai, Vietnamese-
But for the family chef
The recipes in the recipe include the spicy Naxi Goren
Indonesian sweet fried rice with pork, shrimp and pineapple;
The tear salad of the Tiger, a rare beef, is spicy enough to make the tiger cry;
Spicy coal-
Black chicken wings;
Thai ginger chicken saladsweet-and-
Brussels bean sprouts sourand the tea-
Smoked Ribs called "meat Sugar" by many guests.
Of course, the book is incomplete without a dumpling recipe --
The six recipes, in fact, are juicy duck Ginger, mushrooms, spinach, and Chang's mother's pork and leek with black pepper and onion juice.
For home chefs who are not too familiar with Asian ingredients, don't be afraid.
First, Chang and Akunowicz showed you how to buy ingredients at the Asian grocery store, from dried shrimp and nori to pickles and dumpling skins.
2. two people explain the kitchen equipment (
Steamer, fish shovel, spider, pot, etc)
And then gave a walkthrough of the basic cooking techniques.
We talked to Chang about Myers Chang's situation at home and how she was bitten by the "recipe worm --
We have the recipe for the pot. roasted soy-
Serve your salmon with a salad of cold cucumber. Boston.
I have been waiting for this!
There are already three recipes for flour.
What makes you decide now to make the recipe for miles Zhang?
Joanne Chang: we hope to make this recipe by about year 45.
I finished the first recipe for flour and I thought, "Well, I 've made flour.
It's time to be Chang.
But it turns out that my publisher has other ideas.
He also wanted me to make flour and then we baked it with less sugar.
In fact, I'm glad we finally postponed it because I don't think it would have developed as it is if we were trying to write books at the time.
The restaurant needs more time to form more fully.
Also, Karen wouldn't be involved if we had started from then on.
She is an important part of the book and restaurant.
I'm glad we waited until the 10 th anniversary.
How did miles Zhang evolve in the open decade?
Karen affected a ton and he went with us [the last]
Six of 10 years
The fundamental core of who we are has not changed.
It is also a nearby restaurant, which is casual, fun, loud and energetic.
The food was delicious and very eager-able.
I think we have been more satisfied with our identity over the years.
We have always had a strong base in Taiwan and China because of my background, but we will add a little bit of Vietnamese, some Koreans, some Japanese.
But now, I think it's more influenced by other Asian cultures, and Karen's history, her experience and her talents.
She was able to accept dishes from other cultures, but from her culinary point of view, she created a new dish that was different from just accepting dishes from another country and copying it.
Now you bring four cooking books, what is the best and worst part of the process?
The best part is when you get the recipe you like and are able to narrow it down to the size and technique of the home chef.
Again, the worst thing is that when you have a dish, it's really hard for you to get people at home to copy it, and it doesn't work for whatever reason.
I'm making a recipe right now. a pastry book —
There, I have some recipes that work at the bakery, but when I try to scale them down and get them to work within the scope of the home kitchen, they don't work.
It's really bad.
To be honest, the other hard thing in recipe writing is that there is not enough time.
I hope I have enough time to test, retest, and continue testing.
But the reality is, you have a deadline.
I think this is about the same as working in a restaurant.
When you're in line, every minute, you make those decisions, "When is it perfect to send to a guest?
This is the same as the recipe for a book: "When can it be perfectly printed out and put into a book?
"This recipe is clearly designed for chefs who are not very familiar with the Asian ingredients and cooking techniques of Miles Zhang's kitchen.
We know that anyone who picks up the book may not be working in a Chinese restaurant.
We want to make sure that every recipe is approachable from the perspective of ingredients and from the perspective of kitchen equipment and kitchen technology.
We worked very hard to get recipes that we have been working on for ten years and figure out how to find ingredients and explain them in a way that almost anyone can buy, start reading and make food.
My editor said he read all the recipes about his mom, who is a family chef but doesn't work in a restaurant.
I use this as my filter when I look at the recipe.
I try to imagine someone who hasn't been to a restaurant before, maybe someone who doesn't have a lot of Asian ingredients.
I want to make sure everything is very clear so she can pick up the book to figure it out.
What is your favorite recipe? That’s hard! The soy-glazed pan-
I like the grilled salmon best in this restaurant.
Nasi goreng is the guest's favorite-
This is our fried rice in Indonesia.
This is something we have worked very hard to bring home. cook size. The black-
The same is true for chili noodles in Shanghai, and I think I got the most positive feedback from that recipe.
Then I am a pastry chef so I like all the pastry recipes in there.
Orange and vanilla-
Beans have been on the menu since we opened.
There are homemade fortune cookies inside.
I think if I had to choose one of my favorite
My mother's favorite dumplings.
This is one of the things that started at the restaurant.
I learned to make dumplings when I was five years old, so I made dumplings since I was a child.
Now we do it here.
Hundreds a day.
What will you see next?
In fact, I'm working with [the same publisher] on a book called pastry love
Howton Mifflin Harcourt].
I have been actively testing recipes for this.
It was released in 2019.
It expires next year, so it will take about a year [
On the shelves].
You turn out cooking books here.
It feels like this.
In terms of your passion in the food industry, do you like to work in the kitchen as if you were working on recipes? I do.
Writing a recipe is like teaching a group of people how to do things.
When I am in the kitchen, I often train the chef how to do things.
Now, I am doing this by cooking books.
I really like it.
There is a reason why I write so much.
I was bitten by the recipe.
Write bug early.
It must feel good that so many people want to learn to cook your food.
I hope this book will be far ahead of Boston.
There are a lot of very classic recipes, and a lot of recipes that are not classic but very delicious, which I hope will attract people all over the country.
A good thing]about]
Boston is. we are a university town.
Many people will eat [
Miles's Zhang]
When they go to school here, then go to the rest of the country.
My hope is that we have made enough connections with enough students living in other cities.
What else should I know?
We had our 10 th anniversary dinner on Sunday. 25. It’s a 10-course dinner [with]recipes —
Not only from the book, but certainly from the book, from the first time we opened it. The [signed]
Part of the dinner included books.
For our anniversary and the publication of this book, we are celebrating for a whole month!
The interview has been edited for space and clarity.