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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: French Cooking

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

Seeking Food at the Crossroads of History

Published June 21, 2017 by Cynthia Bertelsen in Cooking, Europe, France, French Cooking, Mexico, Photography

Place and Food, Genius Loci and Terroir

Published June 13, 2017June 14, 2017 by Cynthia Bertelsen in Cookbooks, France, French Cooking, Photography

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Muscling in on Mussels

Published October 27, 2016October 26, 2016 by Cynthia Bertelsen in French Cooking, Mussels, Recipes

Greens and Roots in Season, or, Martha’s Local Foods (18th century) Cookbook

Published May 3, 2016May 3, 2016 by Cynthia Bertelsen in Cookbooks, Cooking, England, English Cooking, France, French Cooking, Methods

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

SLIVERS OF BACON, SWEET ONIONS, AND FRESH CHEESE: TARTE FLAMBÉE, FLAMMEKUECHE, OR ALSATIAN PIZZA BREAD

Published January 21, 2016January 21, 2016 by Cynthia Bertelsen in Bacon, Cooking, France, French Cooking

From Velouté to Casserole: A Question of Green Beans, Amandine, and Campbell’s Cream of Mushroom Soup

Published November 27, 2015December 4, 2015 by Cynthia Bertelsen in American Cooking, Beans, Cooking, French Cooking, Mushrooms, Recipes, Soup

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My Book, Mushroom: A Global History

Availability

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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