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Betty Liu
Drinks | Recipes | Spring

Roasted Rhubarb and Strawberry Sangria

The first time I had rhubarb was about a year ago, when I tasted it in a pie, and the tangy, citrus-y flavor that burst…

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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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SOWA food photography + styling Workshop overview plus a bunch of recipes
Drinks | Main Event | Recipes | Sides | Sweets | Workshop

SOWA food photography + styling Workshop overview plus a bunch of recipes

June 14th was a beautiful Sunday morning. It was kind of morning that made you want to take your dog out for a long walk- crisp,…

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Roasted Balsamic Strawberry Ginger Ice Cream
Recipes | Summer | Sweets

Roasted Balsamic Strawberry Ginger Ice Cream

Hi dear friends, do you ever have a moment – doesn’t have to be related to food – when you have this genius idea, but then realize…

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Recipes | Summer | Sweets

Strawberry blueberry basil pie

Everyone knows that I love pies. So much, in fact, that we had pies in lieu of cakes at our wedding!!

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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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