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Betty Liu
Coconut Vanilla Chiffon Cake | bettysliu.com
Autumn | Recipes | Sweets

Coconut Vanilla Chiffon Cake – Alternative Baker

When I got Alanna of The Bojon Gourmet ‘s book, Alternative Baker, in the mail, I was so excited I stopped everything I was doing…

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Maple Oat Crusted Blueberry Pie | bettysliu.com
Recipes | Summer | Sweets

Maple-Oat Crusted Blueberry Pie

Let’s talk about failure. When we’re browsing the web, looking at the gorgeous blog posts, we see the finished products: the fruit of hours of labor,…

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Sea Salt Affogato | bettysliu.com
Recipes | Summer | Sweets

Sea Salt Affogato, inspired by 85°C

A few years ago in college, I spent a few months in Shanghai completing an architecture internship with a small international architecture firm. The days…

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Recipes | Summer | Sweets

Cherry Clafoutis with Crème Fraîche

I’m always so inspired by the fresh produce of each season – this summer, I’m particular inspired by all the summer fruits. Last week I…

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Heritage | Summer | Sweets

Classic Shanghai Mung Bean Popsicles 绿豆棒冰

Guess who I am sitting next to as I write this post?? Darling Valentina of Hortus Natural Cooking!!! She just flew in from Portland and…

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Recipes | Summer | Sweets

Apricot Pistachio Galette

Galettes are one of my go to desserts. One of the early posts I did for this blog was the simplest blueberry galette, and it…

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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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