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Gherkins & Tomatoes

Cynthia D. Bertelsen's Musings on Nature and Culture, Since 2008

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A Handbook for Historic Recipe Reconstruction and Cookbook Analysis: “A Hastiness of Cooks”

A Handbook for Historic Recipe Reconstruction and Cookbook Analysis: “A Hastiness of Cooks”

Posted on April 13, 2019 by Cynthia BertelsenIn Chefs, Cookbooks1 Minute Read

The Death of Anthony Bourdain

The Death of Anthony Bourdain

Posted on June 8, 2018June 8, 2018 by Cynthia BertelsenIn Chefs, Cookbooks, Critic's Corner, United States, Writing1 Minute Read

Florida Oranges, and Other White House Desserts

Florida Oranges, and Other White House Desserts

Posted on August 28, 2017August 29, 2017 by Cynthia BertelsenIn American Cooking, Chefs, Cookbooks, Cooking, Desserts, Florida, French Cooking, White House4 Minutes Read

The Power and the Glories of Eating Alone

The Power and the Glories of Eating Alone

Posted on April 8, 2016July 14, 2019 by Cynthia BertelsenIn Chefs, Fish, Food writing, France, French Cooking, Menus, Spain, Spanish cooking, Wine6 Minutes Read

France and America: Why Paris Haunts Us So

France and America: Why Paris Haunts Us So

Posted on November 18, 2015November 18, 2015 by Cynthia BertelsenIn American Cooking, Chefs, Food writing, France, French Cooking, Photography2 Minutes Read

Vivre en l’Outre-Mer, or, The Trials of Living in French Congo ca. 1923: Part III

Vivre en l’Outre-Mer, or, The Trials of Living in French Congo ca. 1923: Part III

Posted on June 6, 2015April 6, 2015 by Cynthia BertelsenIn Africa, African Cooking, Chefs, Cooking, French Cooking2 Minutes Read

Science: The Missing Ingredient in the So-Called Art of Cooking

Science: The Missing Ingredient in the So-Called Art of Cooking

Posted on May 17, 2015May 17, 2015 by Cynthia BertelsenIn Chefs, Cookbooks, Cooking, Food News, Food writing, Photography3 Minutes Read

Les Rêves de Julia (Julia’s Dreams): Meditations and Memories

Les Rêves de Julia (Julia’s Dreams): Meditations and Memories

Posted on December 7, 2013January 3, 2014 by Cynthia BertelsenIn Agriculture, Art, Beef, Chefs, Cookbooks, Cooking, France, French Cooking, Photography2 Minutes Read

Eating Dessert at the White House + A Word about Dallas, November 22, 1963*

Eating Dessert at the White House + A Word about Dallas, November 22, 1963*

Posted on November 21, 2013November 22, 2013 by Cynthia BertelsenIn American Cooking, Baking, Chefs, Cooking, England, English Cooking, Food Columns, France, French Cooking, Lemons, Local foods, Photography, United States, White House6 Minutes Read

The South is Rising Again: The 2013 James Beard Nominees

The South is Rising Again: The 2013 James Beard Nominees

Posted on February 20, 2013February 20, 2013 by Cynthia BertelsenIn American Cooking, Chefs, Cooking, Restaurants, Southern Food, United States3 Minutes Read

Dear Julia, Happy Birthday! #100, or, Why I Loved You

Dear Julia, Happy Birthday! #100, or, Why I Loved You

Posted on August 15, 2012August 15, 2014 by Cynthia BertelsenIn Chefs, Cookbooks, Cooking, France, French Cooking2 Minutes Read

French Bistro: Seasonal Recipes

French Bistro: Seasonal Recipes

Posted on July 5, 2012July 13, 2017 by Cynthia BertelsenIn Book Reviews, Chefs, Cookbooks, France, French Cooking3 Minutes Read

Recipes from the White Hart Inn: An 18th-Century Cookbook for Today’s Cook

Recipes from the White Hart Inn: An 18th-Century Cookbook for Today’s Cook

Posted on May 18, 2012July 28, 2019 by Cynthia BertelsenIn Book Reviews, Chefs, Cookbooks, Critic's Corner, England, English Cooking, Europe, France, French Cooking6 Minutes Read

Ivan Day: Master Food Historian

Ivan Day: Master Food Historian

Posted on February 25, 2012February 25, 2012 by Cynthia BertelsenIn Chefs, Cooking, English Cooking, French Cooking, Lit & Food1 Minute Read

The Expert (French) Cook in Enlightenment France: A Review

The Expert (French) Cook in Enlightenment France: A Review

Posted on January 14, 2012February 6, 2012 by Cynthia BertelsenIn Book Reviews, Chefs, Cooking, Food writing, France, French Cooking, Methods, Paintings4 Minutes Read

The Cardinal and the Chef

The Cardinal and the Chef

Posted on November 11, 2011November 11, 2011 by Cynthia BertelsenIn Chefs, France, French Cooking, Paintings1 Minute Read

For French Cooks Who …

For French Cooks Who …

Posted on October 31, 2011October 30, 2011 by Cynthia BertelsenIn Chefs, Cooking, Cooking equipment, France, French Cooking1 Minute Read

Modernist Cuisine: French-Influenced, Of Course (Hint: “Cuisine”)

Modernist Cuisine: French-Influenced, Of Course (Hint: “Cuisine”)

Posted on September 17, 2011September 17, 2011 by Cynthia BertelsenIn Books, Chefs, Cookbooks, Cooking, French Cooking, Photography, Reference4 Minutes Read

And to Think it all Started with a French Cookbook: Forty Years of Chez Panisse

And to Think it all Started with a French Cookbook: Forty Years of Chez Panisse

Posted on August 23, 2011August 23, 2011 by Cynthia BertelsenIn American Cooking, Chefs, Cookbooks, Cooking, Critic's Corner, Food writing, France, French Cooking, Restaurants1 Minute Read

Vivre en l’Outre-Mer, or, The Trials of Living in French Congo ca. 1923: Part III

Vivre en l’Outre-Mer, or, The Trials of Living in French Congo ca. 1923: Part III

Posted on August 22, 2011August 13, 2011 by Cynthia BertelsenIn Africa, African Cooking, Chefs, Cooking, French Cooking2 Minutes Read

Léon Isnard: Bringing the Cuisines of Africa to France

Léon Isnard: Bringing the Cuisines of Africa to France

Posted on June 24, 2011October 3, 2016 by Cynthia BertelsenIn Africa, African Cooking, Algeria, Bibliographies, Chefs, Cookbooks, France, French Cooking, Morocco, Tunisia2 Minutes Read

Fatéma Hal, Queen of Moroccan Cuisine in France

Fatéma Hal, Queen of Moroccan Cuisine in France

Posted on June 3, 2011June 17, 2011 by Cynthia BertelsenIn Africa, Chefs, Cookbooks, France, French Cooking, Moroccan Cooking, Morocco2 Minutes Read

The Cookbooks on Their Shelves: The First English-Language French Cookbooks in the United States, or, Who was Sulpice Barué?

The Cookbooks on Their Shelves: The First English-Language French Cookbooks in the United States, or, Who was Sulpice Barué?

Posted on May 17, 2011September 21, 2019 by Cynthia BertelsenIn Chefs, Cookbooks, France, French Cooking, Reference4 Minutes Read

Auguste Escoffier: Le Guide Culinaire, Revised

Auguste Escoffier: Le Guide Culinaire, Revised

Posted on May 16, 2011May 16, 2011 by Cynthia BertelsenIn Books, Chefs, Cookbooks, France, French Cooking, Reference1 Minute Read

To India, via Paris’s Le Passage Brady

To India, via Paris’s Le Passage Brady

Posted on January 24, 2011January 24, 2011 by Cynthia BertelsenIn Asian Cooking, Chefs, France, French Cooking, India, Spices3 Minutes Read

Culinary Diffusion? Yes, in Alain Ducasse’s Kitchens

Culinary Diffusion? Yes, in Alain Ducasse’s Kitchens

Posted on January 18, 2011January 18, 2011 by Cynthia BertelsenIn Africa, African Cooking, Arab cooking, Chefs, Cooking, French Cooking2 Minutes Read

The [Culinary] Heroes of France

The [Culinary] Heroes of France

Posted on November 10, 2010November 10, 2010 by Cynthia BertelsenIn Chefs, Cooking, France, French Cooking, Mushrooms, Recipes1 Minute Read

Category: Chefs

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My Book about Africa, Now Available!

My 3rd Book – A Story of Witchcraft, Healing, & Love

My 2nd Book – Winner of Best in the World Gourmand Cookbook Awards and Praised by Publishers Weekly as “a remarkable book.”

Local Author Series – 11/24/19

My 1st Book – Mushroom: A Global History

My book, now available! On Kindle, too!

Near Meknes, Morocco

My Amazon Author Page

Click on the photo to go my Amazon.com Author Page.

 

More about Mushroom: A Global History

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.

Book Reviews by Cynthia Bertelsen

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British Food and Food History Links

  • * 15th-Century Cookery Books (Full Text)
  • * 39 Dishes from the First Christmas Menu, Published in 1660
  • * Britannia – Cooking
  • * British Cookbook Primer
  • * British Cookbooks, a Gift to America
  • * British Food
  • * British Food Bloggers
  • * British Food in America
  • * British Food: A History
  • * British History Online
  • * British, Scottish, Welsh Food & Cooking
  • * Chutney Recipes from Food Network UK
  • * Cookbooks – 18th Century Cookbooks (England, Scotland, America)
  • * Culinary History Online
  • * Culinary Jottings for Madras, by Col. Kenney-Henry
  • * Dictionary of Middle-English Cookery Terms
  • * DNA and the British Isles
  • * Elizabethan Era Resources
  • * English Cookbooks
  • * English Fairy Tales – Bibliography (quite stupendous, with links to full-text)
  • * Great British Chefs
  • * Heston Blumenthal's Web Site
  • * Historic Food by Ivan Day
  • * Ivan Day's Historic British Food
  • * Libraries – BOOKS FOR COOKS AT THE BRITISH LIBRARY
  • * Libraries – Fons Grewe Collection at University of Barcelona
  • * Map of British DNA Patterns
  • * Measuring Worth
  • * Medieval English Cookery Books
  • * Miss Foodwise
  • * Oxford University Press List of Links related to Britain's History
  • * Restaurants – Dishoom
  • * Stuart Peachey Food & Cookery Historical Booklets
  • * The British Library
  • * The Foods of England
  • * The Forme of Cury (Earliest English Cookbook)
  • * The National Archives UK
  • * Thomas Gloning’s Corpus of Culinary & Dietetic Texts of Europe from the Middle Ages to 1800
  • * Vision of Britain (maps through history)
  • * Volume (Liquid) Converter to Metric
  • Cooking Terms (US/UK/NZ/AU/CA)
  • The English Diaspora

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