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. Her most recent print cookbooks are Oysters (Sasquatch Books, 2016) and Salty Snacks (Ten Speed Press, 2012), with Crab coming out late 2016. Cynthia has recently 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 blog, Mon Appetit, can be found at www.monappetit.com/blog.