Cynthia Nims

A lifelong Northwesterner, Cynthia Nims holds the Grand Diplome d'Etudes Culinaires from La Varenne cooking school in France, where she worked on numerous cookbooks with owner Anne Willan. Previously editor of Simply Seafood magazine and food editor of Seattle Magazine, Cynthia has also contributed to Cooking Light, Alaska Airlines Magazine, Sunset, and other magazines. She is the author of twelve cookbooks and contributed content on Northwest cuisine to Williams-Sonoma's Savoring America and to Culinaria: The United States. Among her print cookbooks are Shellfish (Sasquatch Books, 2022) Oysters and Crab (Sasquatch Books, both 2016) and Salty Snacks (Ten Speed Press, 2012). Cynthia has produced a series of ecookbooks, The Northwest Cookbooks, featuring 7 titles that showcase Dungeness crab, salmon and wild mushrooms in Northwest style. She is an active member of the International Association of Culinary Professionals (having served as president of their board of directors) and Les Dames d'Escoffier. Her seafood newsletter Seafood Savvy can be found at https://seafoodsavvy.substack.com/ and her web site is monappetit.com.