Essential Shellfish Collection

“Northwest crab.”—Seattle Magazine“[A] local culinary expert.”—Seattle Times“Quite easy, utterly rich and absolutely delicious.”—Pacific NW Magazine “New takes on old favorites.”—Booklist “If you’re looking for new ways to cook up this crustacean, look no further than local author and seafood guru [Cynthia Nims]!”—Kathy Casey “Delicious fresh crab.”—KATU-2“Our West Coast Dungeness is the star.”—Good Stuff NW“True finger-licking goodness.”—Food Gal“I’d advise picking up her cookbook, because the easy-to-follow recipes will likely have you giving the steamer a rest and trying something new with those precious morsels.”—The Virginian-Pilot“It’s more a comprehensive study than your standard recipe book, sprinkled with anecdotes to illustrate how oysters have a way of bringing people together”—Seattle Met “From creamy Pacifics to sharp European Flats, Nims takes the reader on a journey up and down the Pacific coast.” —TableTalk Northwest“Besides the many recipes, we find all the information we need to know about oysters: their history, biology, oyster hatcheries and growing regions on both coasts.”—Tulsa Book Review“Oysters: Recipes that Bring Home a Taste of the Sea provides all the big details on how to grow, select, shuck, slurp and adore Pacific coast oysters. It’s a practical introduction for the oyster-squeamish as well as an inventive resource for the oyster initiate.” —The Herald“A simply fantastic specialized cookbook, Oysters is very highly recommended for personal, family, professional, and community library cookbook collections.”—Midwest Book Review“The cover just jumps out to oyster lovers…but like an oyster itself, it’s the inside that really wins you over.”—Tasting Room Radio“Cynthia Nims knows Pacific Northwest cuisine, and her latest book dives into the beautiful and occasionally murky waters of oysters.”—Great Northwest Wine“Check out the just-released Oysters: Recipes that Bring Home a Taste of the Sea.”—Wired “You’ll find 30 recipes, ideas for what to drink with oysters, and tips for buying, storing, and shucking. The delectable oysters grown along the West Coast…are the stars of this cookbook.” —Edible East Bay“The best methods of buying, cooking (or not!) and eating.”—Good Stuff NW“A delicious celebration of shellfish with a new 3-book box set from Seattle author Cynthia Nims. The set offers over 130 recipes, plus plenty of information to help make choosing and cooking shellfish easy and approachable. Among the selections are Oyster Sliders with Togarashi Slaw, Hard-Cider Steamed Clams, and Soy-Garlic Grilled Crab. With the books’ striking design and the beautifully illustrated box, this set is ideal for gift-giving. Even if that gift is for yourself!” —Bellingham SeaFeast

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.

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