在Norwegian Wood（《挪威的森林》英文版）中，我读到绿子（Midori）说自己看书自学烹饪：
“...I decided I was going to cook for the family and do it right. I went to the big Kinokuniya in Shinjuku and bought the biggest，handsomest cookbook I could find，and I mastered it from cover to cover：how to choose a cutting board，how to sharpen knives，how to bone a fish，how to shave fresh bonito flakes，everything. It turned out the author of the book was from the Kansai，so all my cooking is Kansai style.”（……我下决心要自己动手做出像样的吃的。就去新宿的纪伊国屋大型书店买回一本看上去最大、最好的食谱。按照书上写的，我一样不少地熟记在心。包括切菜板的选法、菜刀的磨法、鱼骨的去法、新鲜松鱼的刮法等所有内容。由于写这本书的人是关西人，我做的菜也就跟着成了关西风味。）
我深受启发，进行“信道”切换，专门在网上找英文版的cookbook，也自学起烹饪来。至今我已学会做17道中式美食，例如我根据下面这一则菜谱做成了我最拿手的菜品之一。
Cashew Chicken（腰果鸡丁）
3 chicken breasts，boned and skinned（3块去骨去皮的鸡胸肉）1/2 lb Chinese pea pods（1/2磅荷兰豆）
1/2 lb mushrooms（1/2磅蘑菇）
4 green onions（4根葱）
2 cups bamboo shoots，drained（2杯干竹笋）
1 cup chicken broth（1杯鸡高汤）
1/4 cup soy sauce（1/4杯酱油）
2 tbs corn starch（2汤匙玉米糊）
1/2 tsp sugar（1/2茶匙糖）
1/2 tsp salt（1/2茶匙盐）
4 tbs salad oil（4汤匙沙拉油）
1 pack cashew nuts（about 4oz）（1包腰果，约4盎司）
Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables，removing ends and strings from pea pods，slicing mushrooms，green part of onions，and the bamboo shoots. Add to tray. Mix soy sauce，cornstarch，sugar，and salt. Heat 1 tbs of oil in skillet over moderate heat，add all the nuts，and cook 1 min shaking the pan，toasting the nuts lightly.Remove and reserve. Pour remaining oil in pan，fry chicken quickly，turning often until it looks opaque. Lower heat to low. Add pea pods，mushrooms，and broth. Cover and cook slowly for 2 mins. Remove cover，add soy sauce mixture，bamboo shoots，and cook until thickened，stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.(2)