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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…

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Autumn | Recipes | Sweets

Jasmine Tea Scented Pear Galette

With such a tough week, lets end it on a sweet note, shall we? If you’ve seen some of my previous recipes, you know I LOVE…

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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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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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Recipes | Spring | Sweets

Rhubarb Blackberry Sage Pie with cut-out pie crust

It’s finally here! The rhubarb Blackberry Sage Pie with an easy peasy cut-out pie crust and braided edge. If you’ve been following my food journey…

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Recipes | Sweets

White Miso Apple Pie

The not-so-classic apple pie I’ve been eating nonstop is this white miso apple pie. I’ve been eating it nonstop because it took several iterations to…

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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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