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Gherkins & Tomatoes

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

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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

Julia Child’s “The French Chef, ” by Dana Polan

Julia Child’s “The French Chef, ” by Dana Polan

Posted on July 17, 2012July 17, 2012 by Cynthia BertelsenIn Book Reviews, Cookbooks, Cooking, Food News, France, French Cooking, Uncategorized4 Minutes Read

Macarons – Food of Dreams and Fairy Tales

Macarons – Food of Dreams and Fairy Tales

Posted on July 11, 2012July 11, 2012 by Cynthia BertelsenIn Book Reviews, Cookbooks, Cookies, Cooking, Desserts, French Cooking, Uncategorized3 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

At My French Table

At My French Table

Posted on July 2, 2012July 2, 2012 by Cynthia BertelsenIn Book Reviews, Cookbooks, Cooking, France, French Cooking3 Minutes Read

Cooking Classic French Food, the Easy Way

Cooking Classic French Food, the Easy Way

Posted on June 27, 2012June 27, 2012 by Cynthia BertelsenIn Book Reviews, Books, Cookbooks, France, French Cooking4 Minutes Read

Paris to the Past – Traveling Through French History by Train: A Book to Love and Cherish

Paris to the Past – Traveling Through French History by Train: A Book to Love and Cherish

Posted on June 2, 2012June 2, 2012 by Cynthia BertelsenIn Book Reviews, France, French Cooking, Reference5 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

La Tour d’argent poinct ne leurre*, or, Pressed Duck, Blood and Guts and All

La Tour d’argent poinct ne leurre*, or, Pressed Duck, Blood and Guts and All

Posted on April 27, 2012May 11, 2013 by Cynthia BertelsenIn Duck, France, French Cooking3 Minutes Read

Un vrai canard: Duck and French Culinary Traditions

Un vrai canard: Duck and French Culinary Traditions

Posted on March 21, 2012March 21, 2012 by Cynthia BertelsenIn Cooking, Duck, France, French Cooking1 Minute 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

Rationing and the Black Market in Nazi-Occupied France: Some Thoughts

Rationing and the Black Market in Nazi-Occupied France: Some Thoughts

Posted on February 22, 2012August 8, 2016 by Cynthia BertelsenIn France, French Cooking4 Minutes Read

It Might Be a Stereotype, but ….

It Might Be a Stereotype, but ….

Posted on February 19, 2012February 19, 2012 by Cynthia BertelsenIn Art, France, French Cooking, Photography, Posters1 Minute Read

France and the Food of War : I

France and the Food of War : I

Posted on February 16, 2012February 17, 2012 by Cynthia BertelsenIn France, French Cooking3 Minutes Read

The Ancient Sin of Gluttony: What’s Really Behind the Shunning of Paula Deen

The Ancient Sin of Gluttony: What’s Really Behind the Shunning of Paula Deen

Posted on January 26, 2012July 12, 2016 by Cynthia BertelsenIn American Cooking, Cooking, Critic's Corner, Editorials, Food News, Food writing, France, French Cooking, United States4 Minutes Read

Arabs in France: An Early Account by an Egyptian Imam

Arabs in France: An Early Account by an Egyptian Imam

Posted on January 20, 2012July 18, 2016 by Cynthia BertelsenIn Book Reviews, Egypt, France, French Cooking, Middle East4 Minutes 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

A Few Marrons Glacés for the Season … A Gift for You

A Few Marrons Glacés for the Season … A Gift for You

Posted on December 16, 2011February 6, 2012 by Cynthia BertelsenIn Christmas, Cookbooks, France, French Cooking, Paintings, Photography, Reference6 Minutes Read

Give the Gift of Cooking French Food at Home: Some Cookbooks That Make a Seemingly Impossible Task Possible

Give the Gift of Cooking French Food at Home: Some Cookbooks That Make a Seemingly Impossible Task Possible

Posted on December 8, 2011February 6, 2012 by Cynthia BertelsenIn Book Reviews, Christmas, Cookbooks, Cooking, France, French Cooking3 Minutes Read

Have a Little Symmetry

Have a Little Symmetry

Posted on November 27, 2011January 8, 2012 by Cynthia BertelsenIn Art, France, French Cooking, Pasta, Photography1 Minute Read

Memoirs of a Breton Peasant: Sifting Through the Nostalgia

Memoirs of a Breton Peasant: Sifting Through the Nostalgia

Posted on November 21, 2011December 20, 2011 by Cynthia BertelsenIn Book Reviews, France, French Cooking, Reference5 Minutes Read

Who was Ginette Mathiot? And Why Should You Care?

Who was Ginette Mathiot? And Why Should You Care?

Posted on November 15, 2011November 15, 2011 by Cynthia BertelsenIn Book Reviews, Butter, Cookbooks, Cookies, France, French Cooking5 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

Feeding French Dogs …

Feeding French Dogs …

Posted on November 9, 2011December 12, 2011 by Cynthia BertelsenIn France, French Cooking, Meat, Photography1 Minute Read

Unquenchable: Natalie MacLean’s Terrific New Book on Wine

Unquenchable: Natalie MacLean’s Terrific New Book on Wine

Posted on November 7, 2011November 29, 2011 by Cynthia BertelsenIn Africa, Book Reviews, Cooking, France, French Cooking, Germany, Italian Cooking, Italy, Wine4 Minutes Read

Cris de Paris: The Street Criers of Paris in Bygone Days

Cris de Paris: The Street Criers of Paris in Bygone Days

Posted on November 4, 2011November 4, 2011 by Cynthia BertelsenIn France, French Cooking, Mushrooms, Photography2 Minutes Read

Worshipping Different Gods … The French (Food) Reformation

Worshipping Different Gods … The French (Food) Reformation

Posted on November 2, 2011December 13, 2011 by Cynthia BertelsenIn Art, French Cooking, Local foods, Locavores, Photography2 Minutes 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

L’Armagnac Vieux of the Tour d’Argent (and More)

L’Armagnac Vieux of the Tour d’Argent (and More)

Posted on October 29, 2011October 29, 2011 by Cynthia BertelsenIn France, French Cooking, Photography1 Minute Read

Garlic, the Perfume of Provence

Garlic, the Perfume of Provence

Posted on October 20, 2011December 13, 2011 by Cynthia BertelsenIn France, French Cooking, Garlic, Photography1 Minute Read

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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

Reviews for The Roanoke Times

Reviews for New York Journal of Books

 

Posts Since 2008

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White bean chili.
What I see on my daily walks.
Couscous with kefta in tomato sauce.
Day 30 of social distancing. Dreaming and Wishing - gherkinstomatoes.com/2020/04/14/dreaming-and-wishing-being-in-a-state-of-siege-coronavirus-covid-19-day-30

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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