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Betty Liu
Autumn | Main Event | Recipes

Crème fraîche Root Vegetable Pot Pies – Mini!!!

Happy November everyone! I hope you all had an amazing fall so far. Alex and I have just three weddings left this month, and to be honest…

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Table Sharing Workshop - Food Photography and Styling
Travel | Workshop

Table Sharing Workshop in Tamworth, NH

I want to begin this recap with a huge thank you. To our wonderful attendees, to our generous sponsors, to my lovely partner Meg, to…

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Autumn | Recipes | Uncategorized

Pear Jasmine Tea Baked Oatmeal

I’m bursting at the seams because I want to share everything that happened at the workshop with you all! I’m going to save that for…

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Uncategorized

Pumpkin Party: Lentil-stuffed Acorn Squash + Crispy King Oyster Bacon

Yesterday, I drove up to Meg’s place and struggled with five big boxes of bags, pans, products, and props!!! We giggled, let her dog Luke…

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Recipes | Sweets

White Miso Apple Pie

The not-so-classic apple pie I’ve been eating nonstop is this white miso apple pie. I’ve been eating it nonstop because it took several iterations to…

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Autumn | Recipes | Sweets

Spiced Maple Water Poached Pears + Maple Granola

I’m not sure if it’s my obsession with Vermont (and we just booked a wedding in VT next year! Woohoo) or how well maple and…

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My cookbooks are now available!

An impressive collection of Shanghainese recipes...This handsome work is perfect for lovers of Chinese cuisine and for home cooks of all stripes. — Publishers Weekly

As a port city, Shanghai has had centuries of influence from a host of foreign cultures as well as from the rest of China. Liu, whose popular food blog has done much to promote Shanghai’s cooking, offers her take on the city’s food by categorizing its many dishes into the year’s seasons...Bright color photographs of finished dishes and step-by-step illustrations of techniques for complex forming of dumplings make recipes even more attractive. — Booklist

Photography of both the food and region is gorgeous and another way to travel without leaving home...the clear recipes in this rich collection will delight home cooks looking to explore flavors and cooking styles. — Library Journal

My Shanghai is a tour de force.  — Boston Globe

“With a breezy, approachable style, The Chinese Way makes it easy for beginners or experienced cooks to elevate their kitchen game…. [Liu’s] mission is clear: demystify Chinese cooking and empower readers.”―Boston Globe

"Like Betty Liu's first cookbook, the remarkable My Shanghai, this book is a treasure... The Chinese Way teaches us traditional methods of cooking, gives us enticing recipes both classic and new, and then sets us free to use each lesson in our own kitchens in our own way. It's a brilliant way to teach and a delicious way to learn."--Dorie Greenspan, New York Times bestselling author of Baking with Dorie

“I keep thinking about recipes that I’ve read in the book that I must make, because it’s exclamation point cooking. Everything is like, ‘Wow, I must try that.’”―Ali Slagle, author of I Dream of Dinner (So You Don’t Have To)

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