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Cynthia D. Bertelsen's Gherkins & Tomatoes

A Writer's Musings on Nature and Culture, Since 2008

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Online Cookbooks: Sources

Category: Cookbooks

Weather, Weather, Weather

Published September 15, 2017September 15, 2017 by Cynthia Bertelsen in Agriculture, Archaeology, Colonization, Cookbooks

Cooking with Hurricane Irma, Part IV: Going Green: a Riff on Salsa Verde

Published September 11, 2017September 10, 2017 by Cynthia Bertelsen in Cookbooks

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Cooking with Hurricane Irma, Part III: A Tale of Guacamole

Published September 10, 2017September 10, 2017 by Cynthia Bertelsen in Avocado, Cookbooks, Food writing, Mexican Cooking, Mexico, Photography

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Cooking with Hurricane Irma, Part I: Tomatoes Breathing Fire: A Universal Sauce

Published September 8, 2017September 8, 2017 by Cynthia Bertelsen in Africa, Burkina Faso, Colonization, Cookbooks, India, Local foods, Tomatoes

Lizzie Collingham’s The Hungry [British] Empire

Published August 30, 2017August 31, 2017 by Cynthia Bertelsen in Africa, Agriculture, Cookbooks, England, English Cooking, Europe, Sugar

Florida Oranges, and Other White House Desserts

Published August 28, 2017August 29, 2017 by Cynthia Bertelsen in American Cooking, Chefs, Cookbooks, Cooking, Desserts, Florida, French Cooking, White House

9 Years of Writing about History … A Celebration!

Published July 27, 2017July 27, 2017 by Cynthia Bertelsen in African Cooking, American Cooking, Cookbooks, England, English Cooking, Florida, France, French Cooking, Photography, Southern cooking, Southern Food, Spain, Spanish cooking

This Wild Land: Florida, Zora Neale Hurston, & Marjorie Kinnan Rawlings

Published July 21, 2017July 22, 2017 by Cynthia Bertelsen in Cookbooks, Florida, Southern cooking

Tales of Alligator Flesh and Tails

Published July 12, 2017July 12, 2017 by Cynthia Bertelsen in Alligator, Cookbooks, Florida, Photography, Southern cooking, Southern Food

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My Book, Mushroom: A Global History

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You’ll find Mushroom: A Global History widely available on many book sellers’ sites.

The book deals with the culinary history of mushrooms. It is NOT a book about mycology, nor does it pretend to be.

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