Betty Liu, a cookbook author and surgeon-in-training, on “discovering solace in making food”
Betty Liu is not a formally-trained chef-- however that didn't stop her from composing among my preferred cookbooks of the year.
Liu, presently in training to be a cosmetic surgeon, is a two-time cookbook author who likewise functions as a professional photographer. Her very first book, "My Shanghai: Recipes and Stories from a City on the Water," was simply recently signed up with by a follow-up, "The Chinese Way: Classic Techniques, Fresh Flavors." And the dishes inside more than measure up to the name.
In the book, Liu provides 8 various kinds of culinary, mixing-and-matching Chinese principles and structures with components from all over the world, leading to a few of the most delectable-sounding meals I've discovered in a long time (delicata squash cut into rings and glazed with a swee...