Master the eight techniques that unlock modern Chinese cooking with this genius collection of inspired recipes (Salon), 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.

One of the Best Cookbooks of 2021 by the New York Times

Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China's most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs.

Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world's largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. China's crown jewel (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet.

Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese--the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals.

Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year.

My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, in the context of how we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother's lion's head meatballs, mung bean soup, and weekday stir-fries; her father-in-law's pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice.

In My Shanghai, there is something for everyone--beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern--fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate.

Award-winning Bloomberg television host Betty Liu compiles the wisdom of the world's best CEOs into a fun, insightful, and practical guide for success.

Betty Liu is famous the world over for asking the tough questions of today's most successful people--and for her uncanny ability to get straight answers where others have failed. As an award-winning financial journalist and Bloomberg Television anchor, Betty has sat down with billionaires, CEOs, politicians, and celebrities to get their views from the top.

Now, in Work Smarts, Betty helps you get to the top by distilling the wisdom of some of the most prominent CEOs in the country. Warren Buffett, Jamie Dimon, Elon Musk, Sam Zell, John Chambers, Anne Mulcahy, and many more spill the beans on what it really takes to be successful, giving practical, from the street advice on how to get ahead in your career.

Packed with candid, often humorous, revelations from leaders in the world of finance, technology, retail, telecom, entertainment, and more, Work Smarts delivers priceless guidance on:

• How to really network
• The importance of being likable
• What your boss is thinking when you ask for a raise
• Winning every negotiation
• Bouncing back from a firing or layoff
• Thinking like a true entrepreneur
• The secret skill every successful person needs
• Overcoming fear
• Being a standout job candidate
• Knowing what's holding you back
• Knowing what can propel you forward
• Why sometimes being good at your job just isn't enough

Combining the trademark, hands-on approach of one of today's most respected financial journalists with the wisdom of the world's most successful business leaders, Work Smarts is a gold mine of real-world insight and advice on how to get ahead in business and forge a career that maximizes all your best talents and skills.