My name is Cynthia Nims and I’m a cookbook author and freelance writer focused on food, wine, travel, the good things in life. I’ve authored (on my own, or as a co-author) 11 cookbooks, and have edited or otherwise 
contributed to dozens of other cookbooks in the past couple of decades. I’ve worked on everything from Seafood Cooking for Dummies
In the world of magazines, I contribute regularly to Cooking Light, Alaska Airlines and Horizon Airlines magazines and Seattle Magazine (where I was the food editor for 6+ years). My work also appears in publications such as Gastronomica, Sunset, Coastal Living and others. I was a contributing editor for years at Cheers magazine, which helped develop my love of cocktails (gin in particular, about which I write and speak with the greatest passion of all spirits). More details at www.cynthianims.com.
I’m a lifelong Seattleite and much of my writing relates to food, travel, beverages and personalities of the Northwest. But I’ve also written about tequila at the Cuervo Family distillery in Mexico, French spa cuisine and won a Society of Professional Journalists award for my profile of Mario Batali in Alaska Airlines a few years ago. Many and varied interests help assure a work life that never is dull.
My longest stretch away from home was a 2 1/2 year stint in France studying, and later working, at the venerable La Varenne Ecole de Cuisine, under the direction of Anne Willan. Seattle will always be home, but Paris and Burgundy will always my homes-away-from home.
