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Betty Liu
Recipes | Summer | Sweets

Skillet Cherry Ginger Pie

I’m back in Boston and currently melting in my apartment. I feel a bit hypocritical posting a pie recipe, because nothing can make me turn…

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Recipes | Sweets

Matcha Swiss Roll, for Food52

When it comes to cake, I’m a bit boring – I prefer cakes that aren’t too sweet, too fancy, or too frilly. I love looking…

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Drinks | Recipes | Sides | Summer

Fresh Coconut Milk From Coconuts – Video + Dragonfruit Coconut Popsicle

I’m typing up this post from California and it is so good to be back! I’m so excited about this post because there are three…

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Summery Peach Braised Chicken Thighs with Oyster Mushrooms and Thai Basil
Main Event | Recipes | Summer

Summery Peach Braised Chicken Thighs with Oyster Mushrooms and Thai Basil

Somehow, it’s July. Half of 2015 has gone by, speeding around the corner and disappearing out of sight. Somehow, half the summer has vanished, tucked…

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Red Wine Roasted Cherry Chocolate Chip Ice Cream
Recipes | Summer | Sweets

Red Wine Roasted Cherry Chocolate Chip Ice Cream

The best laid plans always seem to go awry, doesn’t it? I try to stick to a blogging schedule… but when that fumbles and I’m…

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Anniversary Berry Japanese Soufflé Cheesecake + NZ Photos
Recipes | Summer | Sweets | Travel

Anniversary Berry Japanese Soufflé Cheesecake + NZ Photos

I’m really giddy because today is a super special day – exactly one year ago, to the day, I married my best friend. My confidant,…

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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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