Betty Liu is not a formally-trained chef — but that didn't stop her from writing one of my favorite cookbooks of the year.
Liu, currently in training to be a surgeon, is a two-time cookbook author who also doubles as a photographer. Her first book, "My Shanghai: Recipes and Stories from a City on the Water," was just recently joined by a follow-up, "The Chinese Way: Classic Techniques, Fresh Flavors." And the recipes inside more than live up to the name.
