How do cookbook authors do it? Cynthia Nims on ‘Shellfish’ and her 50 (!?) new recipes

HOW DO YOU write a cookbook? Cynthia Nims has nine to her credit, each very full of her very own recipes (and she has co-authored many more). Her latest — “Shellfish,” just out from Seattle’s Sasquatch Books — offers 50 new preparations she’s devised that encompass seven kinds of mollusks and crustaceans. A graduate of École de Cuisine La Varenne, she’s also former editor of Simply Seafood magazine, former food editor of Seattle magazine and a longtime freelance food writer. But, still: Where do all the recipes come from?

The process of cookbook writing is, of course, different for different

Read More

The FDA considers a “healthy” food label

The Food and Drug Administration is testing designs of a label that food manufacturers could voluntarily put on the front of packages indicating that a product is “healthy.”

Why it matters: The effort is controversial, in part because the meaning of “healthy” continues to evolve. The FDA itself is in the process of updating its definition, which dates back to 1994.

  • Other concerns are that such a label could be of dubious value, used too liberally by food makers, or seen by consumers as a product endorsement by the FDA.
  • Nutritionists make the point that a balanced diet matters
Read More