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Betty Liu
Main Event | Recipes | Season | Winter

Hearty Rabbit and Mushroom Sugo with Pappardelle

We had our first real storm in Boston since I can back earlier this month. We huddled inside for most of the day but of…

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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 | Recipes | Sweets

White Cheddar and Apple Mini Pies with Cinnamon-Infused Honey

It’s #cheesebabyshower time!!! I go on and on about the food community but it truly is a wonderful one, and this is a prime example of…

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Heritage | Main Event | Photography | Recipes | Winter

Suzhou Small Wontons 苏州小馄饨 + mini 2015 recap

This is a nostalgic post -wontons have always been a comforting, slurp-it-up food, both easy to make and easy to save. My mom used to…

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Giveaway | Photography | Recipes | Sweets | Winter

Lavender Pavlova with White Wine Poached Pear + Hatchery Giveaway!

Happy New Year everyone! 2015 passed by in a blur, and I have so many thoughts and reflections swirling in through my mind, but I…

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Recipes | Sweets

Sesame Pseudo-Marzipan Rose Mini Cakes

Whenever I visit home, I always have to sit down at the harp and play a few pieces. I’m always home for the Christmas holidays,…

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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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