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Dr. Jimbob's Lame Cooking Page

The Chinese recipes are mostly things I learned from my mother and my grandmother, who grew up in Anhui Province in coastal China, not far from Nanjing. Be warned that all quantities for the ingredients (especially the liquids) are approximate -- fiddle with them until they come out right!

Much of what I've been learning recently come from my sacred trinity of cooking wisdom -- Alton Brown, host of the Food Network program Good Eats; Cooks Illustrated magazine and their television show on PBS, America's Test Kitchen; and Julia Child, the chef who inspired a generation of cooks and cooking teachers. These three sources focus on clarifying the why of cooking. Once you've learned enough of the why, you stop relying on slavish adherence to recipes describing the how of cooking.

Contents of this page:

Western-style Recipes

Cooking Information

Italian Food

Food Markets in Massachusetts

On-Line Culinary Stores

Spices

Cooking Utensils

Sherries