Nina Simonds is a renowned journalist and author specializing in Asian cooking, health, and lifestyle. Recognized as one of America’s top authorities in these areas, she has authored eleven influential books. Her notable work, “Spices of Life: Simple and Delicious Recipes for Great Health,” received a James Beard Award and was hailed by Cooking Light Magazine as the top health cookbook in the last 25 years. Other acclaimed titles include “Asian Noodles” and “A Spoonful of Ginger,” both winning awards from the International Association of Cooking Professionals and the James Beard Foundation. Simonds’ expertise in Asian cuisine was fostered during her extensive study in Taipei, Taiwan, and she is also a Grande Diplome holder in Classic French Cuisine from LaVarenne, Ecole de Cuisine in Paris.

Simonds’ career extends beyond writing into whole health education, where she completed a rigorous program to become a Certified Whole Health Educator and Coach. Her contributions include overseeing “Healthy Eating” initiatives, working with corporate entities like Sodexo Disney World, and giving talks at prominent institutions. She has been a correspondent and contributing editor for Gourmet Magazine and a regular contributor to The New York Times and other major publications. Her website, launched in 2006, has been featured in The New York Times and other notable outlets, offering valuable resources through video blogs and expert interviews.

In her role as an educator, Simonds has taught at cooking schools across the United States and Canada, often collaborating with esteemed figures in the field of nutrition and integrative medicine. Her television and radio appearances have included The Today Show, Martha Stewart Living, and various NPR programs, further establishing her as a respected voice in culinary arts. An active member of the Nutrition Roundtable at the Harvard School of Public Health for a decade, Simonds has been instrumental in developing educational resources and advocating for public health through nutrition. Her contributions to the culinary and health sectors, marked by her passion for Asian cuisine and a healthy lifestyle, have significantly influenced both areas.

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