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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: Chefs

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

Blah and Nasty and Bland? Nah! Or, Why You Should Love British Cooking (and You Do)

Published December 1, 2016December 2, 2016 by Cynthia Bertelsen in American Cooking, Book Reviews, Chefs, Cookbooks, Cooking, England, English Cooking, Food writing, Southern cooking

A Juneteenth Commentary: Edna Lewis and the Myths Behind Southern Cooking

Published June 19, 2016June 29, 2016 by Cynthia Bertelsen in Africa, African Cooking, American Cooking, Chefs, Cookbooks, Cooking, England, English Cooking

Dare Not to Speak the Name: The Foul Art of Plagiarism in Cookery Books

Published May 9, 2016May 9, 2016 by Cynthia Bertelsen in Chefs, Cookbooks, England, English Cooking, Mushrooms

The Power and the Glories of Eating Alone

Published April 8, 2016 by Cynthia Bertelsen in Chefs, Fish, Food writing, France, French Cooking, Menus, Spain, Spanish cooking, Wine

France and America: Why Paris Haunts Us So

Published November 18, 2015November 18, 2015 by Cynthia Bertelsen in American Cooking, Chefs, Food writing, France, French Cooking, Photography

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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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