Skip to content
Betty Liu
  • Home
  • AboutExpand
    • Workshops
  • blogExpand
    • RecipesExpand
      • Autumn
      • Winter
      • Spring
      • Summer
    • Travel
  • CookbooksExpand
    • The Chinese Way
    • My Shanghai
  • Newsletter
Instagram Email
Betty Liu
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…

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

Breakfast | Drinks | Recipes | Winter

Black Sesame Milk with Dates and Honey

Happy Sunday everyone! East coast friends, I hope everyone is staying warm and safe. Here in Boston, we weren’t expecting that much snow,  but it…

more Black Sesame Milk with Dates and HoneyContinue

Recipes | Sweets

Sesame Pseudo-Marzipan Rose Mini Cakes

Whenever I visit home, I always have to sit down at the harp and play a few pieces. I’m always home for the Christmas holidays,…

more Sesame Pseudo-Marzipan Rose Mini CakesContinue

Recipes | Sweets

Earl Grey Macarons – Nut Free

A fact about me: I am allergic to tree nuts. I’ve never paid much attention to this and simply dismissed the foods I could not…

more Earl Grey Macarons – Nut FreeContinue

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)

© 2024 Betty Liu - WordPress Theme by Kadence WP

Scroll UpScroll to top
  • Home
  • About
    • Workshops
  • blog
    • Recipes
      • Autumn
      • Winter
      • Spring
      • Summer
    • Travel
  • Cookbooks
    • The Chinese Way
    • My Shanghai
  • Newsletter
Search