Celebrate Summer Year-Round with these 130 Sun-Kissed Recipes for Coastal-Inspired Cooking
This special edition, 3-book box set featuring Cynthia Nims's popular books on Pacific Coast shellfish cookery is your go-to guide for fun, easy, and stress-free recipes from tide to table. If you dream about perfectly prepared crab cakes, showstopping lobster dinners, and joyful clambake celebrations, this endlessly giftable cookbook set is for you!
These inspired recipes include:
Pan-Fried Oysters with Fennel Tartar Sauce
Shrimp Salad with Garlic Bread
Chilled Crab and Asparagus with Green Onion Aioli
Seared Scallops with Capers and Lemon
Grilled Lobster Tails and Summer Squash
Smoked Oyster Dip
Discover coastal elegance like never before—and let shellfish take center plate.
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.
Celebrate Summer Year-Round with these 130 Sun-Kissed Recipes for Coastal-Inspired Cooking
This special edition, 3-book box set featuring Cynthia Nims's popular books on Pacific Coast shellfish cookery is your go-to guide for fun, easy, and stress-free recipes from tide to table. If you dream about perfectly prepared crab cakes, showstopping lobster dinners, and joyful clambake celebrations, this endlessly giftable cookbook set is for you!
These inspired recipes include:
Pan-Fried Oysters with Fennel Tartar Sauce
Shrimp Salad with Garlic Bread
Chilled Crab and Asparagus with Green Onion Aioli
Seared Scallops with Capers and Lemon
Grilled Lobster Tails and Summer Squash
Smoked Oyster Dip
Discover coastal elegance like never before—and let shellfish take center plate.
Author
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.
