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Betty Liu
Autumn | Breakfast | Heritage | Main Event | Recipes | Season

Honeynut Squash Congee

Now, it’s really fall. The sweaters are out, the scarves are wrapped, and my dutch oven basically remains on the burners now. It’s almost freezing outside!…

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Recipes | Summer | Sweets

Oat-Crusted Maple Plum Galette

I grew up in California, where, contrary to popular belief, there is the phenomenon of changing foliage in the fall. Admittedly, not a lot, but there are…

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Autumn | Giveaway | Holiday | Recipes

Apple Cranberry Pie with Orange + Cookbook Giveaway!!

Even though I love summer, hot weather, and abundant fresh berries, there’s always a unique, special anticipation for the holiday season. For me, that’s November…

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Autumn | Breakfast | Recipes | Sweets

Baked Apple Cider Doughnuts

Or is it donut? I never know. It’s Monday, so I’ll keep it short and let you get straight to the post – apple cider…

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Autumn | Main Event | Recipes

Butternut Squash Sage Pizza with Apples, Bacon, and Arugula

Butternut squash is one of those foods that, once you taste it for the first time, you just become its biggest fan. Last fall I…

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Autumn | Recipes | Sweets

Spiced Caramel Apple Cinnamon Rolls

I don’t remember when I started to use checklists. This weekend, I fished out the pocket moleskins journal I brought with me to Greece and…

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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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