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Betty Liu
Holiday | Recipes | Sweets | Winter

Cardamom Persimmon Cookies with Olive Oil Dark Chocolate Ganache

In my previous ice cream post I talked about an option I was considering, a persimmon one, but my hachiya persimmons were not yet ripe!!!…

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Autumn | Main Event | Recipes

miso squash ravioli in a mushroom broth + kitchenaid® artisan® mini mixer giveaway

Making pasta from scratch is easier than it sounds – and once you really get the feel of the dough, the possibilities are endless!!! To…

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Giveaway | Recipes | Sweets | Winter

Grapefruit Cinnamon Ricotta Ice Cream + Vitamix Giveaway!!!

Happy Friday! Does anyone else love ice cream pretty much year round – even when it’s freezing outside?? I appreciate the contrast of ice cream…

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California Olive Oil Harvest | bettysliu.com
Autumn | Recipes | Sides | Travel

Olive Harvest + Caramelized Squash with Scallion Oil Balsamic Vinaigrette and Burrata

Imagine five adults piled on top of a tractor-like machine, as this machine seemed to “gobble up” olive trees, stripping the trees of their ready…

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Main Event | Recipes | Winter

Kimchi Fried Rice with Scallion Salad – Small Victories Cookbook

Kimchi fried rice is one of my favorite “kitchen sink” meals – leftover fried rice with whatever is left in my fridge, enhanced with kimchi…

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Autumn | Holiday | Recipes | Sweets

Salty Honey Seed Pie with Bourbon Crème Fraîche- a Nut Free alternative

This is one of the recipes I am most excited about this holiday season – Salty Honey Seed Pie!!!!! My love affair with pie has…

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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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