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Betty Liu
Twist on Classic Swiss Fondue | bettysliu.com
Main Event | Photography | Recipes | Winter

A Twist on the classic Swiss Fondue: Gruyère, Emmanteler, and Der Scharfe Maxx

Happy National Cheese Fondue Day!!!! What does fondue mean to you?? More broadly, what are your experiences with eating from a still-cooking pot of something?…

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Food Stop Motion Vignette Gif Video Tutorial | bettysliu.com
Recipes | Sides | Tutorial | Winter

Braised Oxtail Baozi

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Main Event | Recipes | Winter

Kimchi Ahi Poke Bowl

Happy April! We welcomed April here in Boston with snow. Yup – on Sunday we had wet, large flakes of snow, and today about 2-3…

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Recipes | Sweets | Winter

Grapefruit cake with Earl Grey Crème Fraîche Buttercream

Let me tell you about my baking origins, because it all started with cake. Layer cakes. Imagine a high school girl with stars in her…

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Purple Sweet Potato Mantou Buns | bettysliu.com
Breakfast | Heritage | Recipes | Sides | Winter

紫薯双色馒头 Purple Sweet Potato Mantou Bun

I woke up yesterday morning to a blanket of snow. A last poke from winter, ironically the day after spring officially started, that I felt…

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Blueberry Rose Crisp | Bettysliu.com
Recipes | Summer | Sweets

Blueberry Rose Crisp

I’m going to keep this post short and sweet. It’s been a hectic week, but luckily I’m off for the entire next week, and I…

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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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