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Betty Liu
Breakfast | Drinks | Recipes | Winter

Black Sesame Milk with Dates and Honey

Happy Sunday everyone! East coast friends, I hope everyone is staying warm and safe. Here in Boston, we weren’t expecting that much snow,  but it…

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Autumn | Breakfast | Recipes

Anise Apple Pancakes with Maple Crème Fraîche, Japanese Hotcake Style

I am now embracing fall with wide and open arms – and these pancakes are perfect for fall. Fluffy, light, cake-y pancakes studded with spiced apples and…

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Breakfast | Main Event | Recipes

Balsamic Fried Egg Avocado Toast and Morning Routines

This is embarrassing: I’ve had this post in the queue since November. ?!?! I almost feel silly putting this post up after so long, but…

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Breakfast | Main Event | Recipes

Jasmine Green Tea Pancakes

I love anything infused with tea (remember these earl grey tea scones, earl grey tea ice cream, and green tea ice cream?). My sister threw my bridal…

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Autumn | Breakfast | Recipes | Sweets

Baked Apple Cider Doughnuts

Or is it donut? I never know. It’s Monday, so I’ll keep it short and let you get straight to the post – apple cider…

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Breakfast | Main Event | Recipes

Bourbon Maple Bacon French Toast

According to Tastespotting, September is both bourbon month and breakfast month. They went on to joke about a bourbon breakfast. Well, I don’t joke about things like…

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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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