About the book
Master the eight techniques that unlock modern Chinese cooking with this collection of inspired recipes from the award-winning author of My Shanghai.
Betty Liu cooks Chinese all the time—but this doesn’t mean she makes the same food her great-grandparents did. In her kitchen, the wok sits next to a Dutch oven, and the soy sauce in her pantry lives alongside tomato paste and harissa.
The key to great Chinese cooking lies not in strict “authentic” recipes and ingredients, but in adaptable techniques. The Chinese Way teaches eight key methods that anyone can use to unlock their cooking: first, how to master heat (Steam, Fry, Boil, and Braise) and then, how to create irresistible flavor combinations (Sauce, Infuse, Pickle, and Wrap). In each chapter, Betty boils down the basics in classic dishes like Mapo Tofu and White-Cut Pork Belly. Then, she brings those techniques to the modern kitchen, with local produce and global flavors. The result? Dishes such as Scallion Oil Smashed Potatoes, Harissa Glazed Torn Tofu, Braised Cabbage and Chorizo, Dashi Steamed Mushrooms, and Tomato-Bacon Sticky Rice.
One core technique at a time, Betty shows how to become a better cook—whether you’re stir-frying cauliflower or adding preserved lemon to broccoli for extra zing.
Betty’s food is not traditional—but it is Chinese. And you can cook that way, too.
A New York Times Best Cookbook of the Year • A Bon Appétit Best Cookbook of the Year • A Washington Post Best Cookbook of the Year • A National Post Best Cookbook of the Year • A Saveur Best Cookbook of the Year • A Serious Eats Best Cookbook of the Year • Named One of the Best Books to Gift by TheStrategist
Editions of The Chinese Way
- Hardcover
- ISBN 9780316485432
- EBook
- ISBN 9780316485531
Read an Excerpt
Master the eight techniques that unlock modern Chinese cooking with this collection of inspired recipes from the award-winning author of My Shanghai.
Betty Liu cooks Chinese all the time—but this doesn’t mean she makes the same food her great-grandparents did. In her kitchen, the wok sits next to a Dutch oven, and the soy sauce in her pantry lives alongside tomato paste and harissa.
The key to great Chinese cooking lies not in strict “authentic” recipes and ingredients, but in adaptable techniques. The Chinese Way teaches eight key methods that anyone can use to unlock their cooking: first, how to master heat (Steam, Fry, Boil, and Braise) and then, how to create irresistible flavor combinations (Sauce, Infuse, Pickle, and Wrap). In each chapter, Betty boils down the basics in classic dishes like Mapo Tofu and White-Cut Pork Belly. Then, she brings those techniques to the modern kitchen, with local produce and global flavors. The result? Dishes such as Scallion Oil Smashed Potatoes, Harissa Glazed Torn Tofu, Braised Cabbage and Chorizo, Dashi Steamed Mushrooms, and Tomato-Bacon Sticky Rice.
One core technique at a time, Betty shows how to become a better cook—whether you’re stir-frying cauliflower or adding preserved lemon to broccoli for extra zing.
Betty’s food is not traditional—but it is Chinese. And you can cook that way, too.
A New York Times Best Cookbook of the Year • A Bon Appétit Best Cookbook of the Year • A Washington Post Best Cookbook of the Year • A National Post Best Cookbook of the Year • A Saveur Best Cookbook of the Year • A Serious Eats Best Cookbook of the Year • Named One of the Best Books to Gift by TheStrategist
Frequently Asked Questions
What is The Chinese Way about?
Master the eight techniques that unlock modern Chinese cooking with this collection of inspired recipes from the award-winning author of My Shanghai.
Betty Liu cooks Chinese all the time—but this doesn’t mean she makes the same food her great-grandparents did. In her kitchen, the wok sits next to a Dutch oven, and the soy sauce in her pantry lives alongside tomato paste and harissa.
The key to great Chinese cooking lies not in strict “authentic” recipes and ingredients, but in adaptable techniques. The Chinese Way teaches eight key methods that anyone can use to unlock their cooking: first, how to master heat (Steam, Fry, Boil, and Braise) and then, how to create irresistible flavor combinations (Sauce, Infuse, Pickle, and Wrap). In each chapter, Betty boils down the basics in classic dishes like Mapo Tofu and White-Cut Pork Belly. Then, she brings those techniques to the modern kitchen, with local produce and global flavors. The result? Dishes such as Scallion Oil Smashed Potatoes, Harissa Glazed Torn Tofu, Braised Cabbage and Chorizo, Dashi Steamed Mushrooms, and Tomato-Bacon Sticky Rice.
One core technique at a time, Betty shows how to become a better cook—whether you’re stir-frying cauliflower or adding preserved lemon to broccoli for extra zing.
Betty’s food is not traditional—but it is Chinese. And you can cook that way, too.
A New York Times Best Cookbook of the Year • A Bon Appétit Best Cookbook of the Year • A Washington Post Best Cookbook of the Year • A National Post Best Cookbook of the Year • A Saveur Best Cookbook of the Year • A Serious Eats Best Cookbook of the Year • Named One of the Best Books to Gift by TheStrategist
What core themes, tropes, or subjects are explored in The Chinese Way?
Lifestyle, Hobbies and Leisure > Cookery / food and drink / food writing / cookbooks > National and regional cuisine / Cuisine of specific cultures or peoples
Where can I read a sample of The Chinese Way?
You can read an official preview of the few pages here https://www.book2look.com/book/9780316485432
Who is/are the Author/s of the book The Chinese Way?
Betty Liu
What are the ISBN numbers for the physical and digital editions?
The Chinese Way is available as hardcover(ISBN 9780316485432) and ebook(ISBN 9780316485531)
Where can I buy The Chinese Way online or support local independent bookshops?
You can buy The Chinese Way from below
Where can I buy The Chinese Way?