Writer, Editor, Teacher, Consultant, Speaker

CLcoverWriting is the foundation of my professional life, a fact that came as a surprise to me as much as anyone, having majored in mathematics and French in college (score one for an outstanding liberal arts education!).

The magazine world is where I launched my newly-minted career once I’d finished a couple years of studies and work at La Varenne cooking school in France. My time at Simply Seafood magazine–first food editor, then managing editor–was rewarding, educational, fascinating. I traveled to countless seafood-loving destinations from Alaska to Florida (and even found amazing seafood in the Rocky Mountains).  I interviewed Julia Child and the Frugal Gourmet (Jeff Smith). I came to realize that this food writing gig was pretty cool in those first few years. And that’s hardly changed since.

Shortly after Simply Seafood ceased publication, I spent eight fabulous years as food editor at Seattle magazine. And over the past couple of decades I have contributed articles and recipes to a wide range of publications, including Alaska Airlines, Cooking Light (that was my salmon recipe on the cover!), Coastal Living and Sunset. And I  continue to write for Seattle as well, including this recent article on ocean acidification and collaborating on a big romping article about summertime seafood.

Nims_Gourmet Game Night_compI was a contributing editor for years at the trade publication Cheers, which helped develop my love of cocktails (gin in particular, about which I write and speak with the greatest passion of all spirits). As a lifelong Seattleite, much of my writing relates to subjects rooted in the Northwest. But I’ve also written about tequila at the Cuervo Family distillery in Mexico for the Underground Wine Journal, French spa cuisine for Spa magazine and I won a Society of Professional Journalists award for my profile of Mario Batali in Alaska Airlines magazine a few years ago.

Layered over the magazine work has always been book work as well. From my first project selecting and editing recipes for the Northwest Best Places Cookbook to my most recent release, Oysters, it has been quite a fascinating journey being part of so many book projects. This includes ten titles I’ve written solo, another five co-authored with others, still more for which I was part of a larger team of writers (such as contributing the Northwest content to Williams-Sonoma’s Savoring America). And there are other books I’ve edited, Americanized or otherwise contributed to as well. For a full list of my book projects, see this page.

Mushrooms - Under 2MBAnd now I am also beginning to produce titles with the intent of direct-to-digital publishing, no paper version available. For the time being, these are being distributed solely through Kindle and are available through the link below (which also includes some digital versions of recent print books I’ve done). NOTE: you don’t need a Kindle device to read a Kindle book; simply go to this link and download a free Kindle reader app that can be used on an iPad, Android, PC, MAC and a range of other devices.

Cynthia Nims Kindle Store