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Betty Liu
Portland, Maine Finds | bettysliu.com
Photography | Travel | Uncategorized

Delights of Portland, Maine

With Annie tumbling up ahead of us, constantly looking back over her shoulder to make sure we (her humans) were keeping up, I made my…

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Table Sharing Workshop - Food Photography and Styling
Travel | Workshop

Table Sharing Workshop in Tamworth, NH

I want to begin this recap with a huge thank you. To our wonderful attendees, to our generous sponsors, to my lovely partner Meg, to…

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Anniversary Berry Japanese Soufflé Cheesecake + NZ Photos
Recipes | Summer | Sweets | Travel

Anniversary Berry Japanese Soufflé Cheesecake + NZ Photos

I’m really giddy because today is a super special day – exactly one year ago, to the day, I married my best friend. My confidant,…

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Photography | Travel

Chania – Crete, Greece Part I

It’s been awhile since I looked at these photos. It just takes one photo for all the memories to rush back at me. The girl…

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茶叶蛋 Tea Eggs (Cha Ye Dan)
Autumn | Heritage | Recipes | Sides | Spring | Summer | Travel | Winter

茶叶蛋 Tea Eggs (Cha Ye Dan)

Alex and I clutched each other’s hands, wearing our matching couple shirts (when in China, right?), as we navigated through the hoards of local tourists…

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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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