I wanted to share this with you. Years ago, I had this book - Jim Lee's Chinese Cookbook - and after a divorce and a major move, the book somehow vanished from my collection. I hadn't thought much about it over the years, but recently I was looking for a recipe and came across one of Jim's, and that got me to thinking about the book. With the internet now matured, it wasn't hard to find, and here it is:
Jim's food is neither fancy nor complex, rather, it's straight-forward cooking with an emphasis on technique and ingredients. I love it, and am so glad I found another copy. That he lived in a converted matzo factory is a real bonus. It adds another dimension to his character.
