Scallion Oil-Poached Chicken
Betty Liu makes the rest of us look like slackers.
Not only is she a doctor training to be a surgeon in Boston, but she’s a home-cook so gifted that she created an award-winning food blog, bettysliu.com. Her writing, recipes and photos have appeared in Bon Appetit and Saveur magazines. She’s also taught food photography classes around the world.
On top of that, she debuted this year, the top-selling cookbook, My Shanghai: Recipes and Stories from a City on the Water” (HarperCollins), of which I received a review copy.
My, oh my.
It’s even more impressive when you realize that Liu didn’t even learn to cook until she was in college, and missing her mother’s cooking. Back then, whenever she visited her parents, she cajoled her mother into teaching her how to make her favorite dishes. After college, she worked in Shanghai for a spell, which only deepened her passion for that regional cuisine.
Her cookbook honors her heritage and her family’s cooking, spotlighting the Jiangnan region, which encompasses the lower Yangtzee area, including the city of Shanghai. Not surprisingly, Jiangnan cuisine is all about seasonal fresh ingredients and elevating the natural, pure flavors of the food.
This beautifully illustrated book is complete with lavish photos that bring this region of China to life, as well as useful images that take you step-by-step through specific techniques, including making “Suzhou-Style Mooncakes,” “Scallion Flower Buns,” and “Shanghai Big Wontons.”Read more