Myers+Chang will be closed Christmas Day (Tuesday, Dec. 25th)

From beloved chef and author Joanne Chang, the first cookbook from her acclaimed Boston restaurant, Myers+Chang.


Signed and personalized Cookbook!

Include a message in the Order Notes during checkout + Joanne Chang will sign your copy of Myers+Chang at Home with an inscription of your choice.

Purchase Book

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. The restaurant celebrated its tenth anniversary in 2017, just in time for publication of this long-awaited cookbook. These recipes, 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. Paired with the couple’s favorite recipes, the photography perfectly captures the spirit of the restaurant, making this book a keepsake for devoted fans.

What our critics have to say

Get tips on mastering dumplings and dan dan noodles from the super talented chefs at one of our favorite Boston spots.

Food + Wine

Christopher Myers and Joanne Chang have a partnership filled with love. Love for each other, love of food, love for their friends and family, and especially love for their collaborative projects and businesses. One can taste the love in the many recipes in their new cookbook...

NY Journal of Books

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….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.

Publisher's Weekly

Readers will feel confident re-creating these flavorful foods, even the ones that aren’t ultra simple. Highly recommended for anyone who wants to sample an array of Asian flavors and serve up enticing, restaurant-quality food.

Library Journal