Betty Liu is a food photographer, writer, and recipe developer. She teaches food photography throughout the United States and abroad. Betty's work has been featured in publications such as Food52, The Guardian Food, BHG Food, Yahoo!Food, The Boston Globe, Edible Boston, Zeit Magazin, and Fresh, as well as boutique magazines such as The Coastal Table and Life + Thyme. She's worked with brands such as Staub, Falk USA, Whole Foods, Kitchenaid, Vitamix, Simon Retailers, Bob's Red Mill, and William Sonoma. She lives in Boston, where she is currently attending medical school, with her husband and dog.
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
My Shanghai contains everything I look for in a cookbook: personal
storytelling, trustworthy information, new-to-me recipes that teach
as much as they entice, and stunning photography that's instantly
transportive. Betty Liu has raised the bar.
— Julia Turschen, author of Simply Julia and founder of Equity at
the Table (EATT)
My Shanghai is a soulful homage...This book is a multi-sensory
delight—the fresh, vibrantly seasonal flavors of her native
Jiangnan cuisine are interlaced with heartfelt personal stories of
growing up with her mother’s cooking, stunningly brought to life by
Betty’s rich, immersive photography. It's a timely reminder of
how much we still have to learn about the cuisines of China and
deftly illustrates the power of culinary storytelling to transport
us. A book to sit with, ruminate over, learn from, share with
friends, and of course, cook a memorable meal from. This one is
going straight on my "favorite cookbooks" shelf. — Hetty McKinnon,
award-winning cookbook author, food writer, and editor of Peddler
Journal
My Shanghai is a well-written cookbook about the home cooking of a
family who stuck to its native cuisine notwithstanding immigration
to the United States. Author and photographer Betty Liu eloquently
tells the story of her family's food culture and that of their
native Shanghai as she has experienced it. Through her prose
and recipes, she makes the reader feel like a guest in
her family kitchen learning to shop and cook with her and her
elders, and then sharing the meal together. Betty's food styling
and photography complete the package. We need many more cookbooks
like My Shanghai. — Kristina Gill, co-author and photographer
of Tasting Rome
So much more than a cookbook, My Shanghai is the book I’ve
been waiting for. It’s filled with beautiful, personal stories and
recipes that bring the vibrant, fresh, and seasonal dishes of the
Jiangnan region to life. Paired with Betty’s captivating
photography, I was instantly transported. A cover-to-cover read
that allows readers to cook their way through the seasons, this is
a book that’s sure to have the telltale food stains, notes, and
wear of a well-loved companion. — Alana Kysar, author of Aloha
Kitchen
Through family recipes and stories of the glittering city, My
Shanghai will begin to fill a vacuum for cookbooks
about China's vastly different regional cuisines, written by people
who grew up cooking and eating them—like Liu. And the photographs
are gorgeous. — Esquire
The best cookbooks, many would argue, are not just recipes—they're
trips, stories, experiences. Betty Liu accomplishes all of
those things, bringing the reader along on a year-long ride through
Shanghai and its food. — Delish.com
As an international metropolis, Shanghai cooking has, more so than
most Chinese cuisine, been influenced by traders from around the
world. This is one of the few cookbooks that is dedicated to
Shanghainese cooking, which includes regional dishes like Nanjing
Salted Duck and Lion’s Head from the neighboring Yangtze river
delta. — Reviewed.com
Taste, smell and experience the eccentric flavors of one of the
oldest kitchens in the world: Shanghai’s. This retro-looking book
guides you through the thrilling streets of the Chinese city based
on 100 recipes. A feast for the eyes and taste buds. — Delicious
Magazine
Organized by season, My Shanghai explores the dynamic,
destination-worthy fare of one of the world's largest cities.
Author Betty Liu transports readers to Shanghai through
homestyle eats, many of which have been passed down through
generations and reexamined with a modern lens. — Time Out
My Shanghai: Recipes and Stories from a City on the Water is a
deeply personal title inspired by Betty’s parents and the food that
she grew up eating. It highlights the seasonality of Shanghainese
food, something ubiquitous in Chinese cooking but often not
recognized in the Western world. — Cherry Bombe
Frankly, I haven’t been able to stop cooking from My
Shanghai since I got it...I imagine I’ll keep coming back
every season. — Eater
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