A01=Cynthia Nims
alaskan king crab
america
american cookbook
Author_Cynthia Nims
baking
beans
blue crab
Category=WBA
Category=WBN
Category=WBTF
chef
cleanse
cook book
cook books
cookbook
cookbooks
cooking
cooking books
cooking gifts
crab cakes
dungeness crab
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eq_food-drink
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eq_isMigrated=2
eq_nobargain
eq_non-fiction
fish
fish cookbook
fish recipes
fishing
food
health
herbs
homemade
how to
mediterranean cookbook
mediterranean diet
nutrition
pescatarian cookbook
plant based
recipes
seafood
seafood cookbook
seafood recipes
shellfish
shellfish cookbook
soft shell crab
soup
step by step
stone crab
vegan
vegetarian
whole foods
Product details
- ISBN 9781632176516
- Dimensions: 203 x 203mm
- Publication Date: 02 Dec 2025
- Publisher: Blue Star Press
- Publication City/Country: US
- Product Form: Paperback
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If you dream about perfectly prepared crab cakes, steamed Dungeness straight from the shell, or lightly battered soft-shell crabs, this is your cookbook. Culinary expert Cynthia Nims offers 50 delicious ways to love crab - whether it comes from Pacific Coast waters, Chesapeake Bay, or Long Island Sound. Pulled from your own crab pot or sourced at the local fishmonger, crab is always wild and brings a sweet taste of the sea to every bite. With its concentration of omega-3 fatty acids and saturated fats, crab healthy food that has never tasted so good. Pass the crab crackers!
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, Sunset, and other magazines. She is the author of thirteen cookbooks. Her most recent print cookbooks are Oysters and Crab, published by Sasquatch Books. She lives in Seattle.
