The Chinese Way

By Betty Liu / Illustrated by Justine Wong
Published by Voracious Books

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 THE STRATEGIST 

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.