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Betty Liu
Holiday | Recipes | Sweets | Winter

Citrus Upside Down Gingerbread Cake with Vanilla Mascarpone Cream

As we all start to gear up for more holiday baking and entertaining, I have an awesome giveaway to further assist you in your baking…

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Autumn | Holiday | Recipes | Sweets

Rose Apple Wreath Pie

I see so many beautiful wreaths going around on the blogosphere –here are a couple for you to be inspired by: This beautiful wreath from…

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Holiday | Recipes | Sweets | Winter

Pillow-soft Ginger Molasses Cookies

Happy holidays, everyone! It’s a busy time, so I’m just going to get straight to the point: super soft, chewy ginger molasses cookies. I brought…

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Holiday | Recipes | Sweets

Earl Grey Tea Sugar Cookies

I can’t stop browsing the web. There are too many lovely Christmas posts, especially about holiday cookies! There are cookie swaps, cookie parties, cookie goodie bags, cookies…

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Holiday | Recipes | Sweets | Winter

Bourbon Rose Caramels

It’s the middle of December, and it’s almost that time of here when you start thinking about your past year’s events and the next year’s resolutions….

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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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  • Home
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    • Workshops
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    • Recipes
      • Autumn
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    • The Chinese Way
    • My Shanghai
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