Cynthia C. Nims
Autor von Salty Snacks
Über den Autor
Cynthia C. Nims is the food editor of Seattle Magazine, local editor of the Zagat restaurant survey, and a freelance food and travel writer
Bildnachweis: author page | Penguin Random House Publishing
Werke von Cynthia C. Nims
The Northwest Best Places Cookbook: Recipes from the Outstanding Restaurants and Inns of Washington, Oregon, and… (1996) 45 Exemplare
Gourmet Game Night: Bite-Sized, Mess-Free Eating for Board-Game Parties, Bridge Clubs, Poker Nights, Book Groups, and… (2010) 37 Exemplare
Northern California Best Places Cookbook: Recipes from the Outstanding Restaurants and Inns of Northern California (1999) 19 Exemplare
Northwest Best Places Cookbook, Volume 2: More Recipes from the Best Restaurants and Inns of Washington, Oregon, and… (2003) 17 Exemplare
Stone Fruit: Cherries, Nectarines, Apricots, Plums, Peaches (Northwest Homegrown Cookbook Series) (2003) 15 Exemplare
The Best Places Northwest Cookbook: Recipes from the Outstanding Restaurants and Inns of Washington, Oregon, and… (2009) 13 Exemplare
Best Places Seattle Cookbook: Recipes from the City's Outstanding Restaurants and Bars (2001) 13 Exemplare
Crab: 50 Recipes with the Fresh Taste of the Sea from the Pacific, Atlantic & Gulf Coasts (2016) 10 Exemplare
Shellfish: 50 Seafood Recipes for Shrimp, Crab, Mussels, Clams, Oysters, Scallops, and Lobster (2022) 3 Exemplare
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- Cynthia Nims studied at La Varenne Ecole de Cuisine and assisted owner Anne Willan with various cookbook projects. She has authored or coauthored twelve cookbooks, including Memorable Recipes, Rover’s, and the Northwest Homegrown Cookbook series. Cynthia has been editor of Simply Seafood magazine and food editor for Seattle Magazine. She contributes to Cooking Light, Coastal Living, and Sunset. Cynthia and her husband live in a house with a game-lover’s basement in Seattle, Washington.
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Salty Snacks: Make Your Own Chips, Crisps, Crackers,… von Cynthia Nims
Mediocre and uninspiring. I already make crackers and pretzels from scratch and those recipes were not an upgrade to mine.
nothing in here that I really wanted to make, or that looked very adaptable for gluten-free flours.
This book could hardly be more up my alley. I'll be adding it to my cookbook collection!
There were some scrumptious sounding recipes in this book. The watercolor illustrations added a lot of interest as well. I will definitely be trying a lot of these recipes in the near future. Especially Salmon and Sunchoke Chowder and King Salmon with Rainier Cherries, Broken Balsamic Reduction, and Smoky Almond Beurre Noisette!
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- Werke
- 21
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- 1
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- 298
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- #78,715
- Bewertung
- 3.5
- Rezensionen
- 5
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- 22