Skip to content

Gherkins & Tomatoes

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

  • Home
  • “Gherkins & Tomatoes” – Blog
  • About G&T
  • The Author
  • Culinary Memoirs
  • Online Historical Cookbooks

Cookbooks for the Season: Preserving is the Hot Topic These Days

Cookbooks for the Season: Preserving is the Hot Topic These Days

Posted on December 12, 2014December 12, 2014 by Cynthia BertelsenIn Cookbooks, Cooking, Food Science, Home Economics, Techniques3 Minutes Read

A Reality Checklist about Romanticizing Kitchens Past

A Reality Checklist about Romanticizing Kitchens Past

Posted on October 23, 2014October 23, 2014 by Cynthia BertelsenIn American Cooking, Cookbooks, Cooking, England, English Cooking, Lemons, Techniques5 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

Cheese + Flour + Yeast + Salt + Eggs = The Ancient Mystery of Bread

Cheese + Flour + Yeast + Salt + Eggs = The Ancient Mystery of Bread

Posted on March 22, 2013March 25, 2013 by Cynthia BertelsenIn Baking, Bread, Cheese, Cooking, Eggs, Photography, Russia5 Minutes Read

The Little Red Hen had a Point: The Tao of Baking Bread

The Little Red Hen had a Point: The Tao of Baking Bread

Posted on November 18, 2012April 2, 2013 by Cynthia BertelsenIn Baking, Bread, Cooking, Photography1 Minute Read

And a Cake Fit for Three Kings: Galette/Gateau des Rois

And a Cake Fit for Three Kings: Galette/Gateau des Rois

Posted on December 31, 2010January 7, 2017 by Cynthia BertelsenIn Baking, France, French Cooking2 Minutes Read

The Provençal Thirteen: Fennel- and Cumin-Scented Sablés

The Provençal Thirteen: Fennel- and Cumin-Scented Sablés

Posted on December 10, 2010December 9, 2014 by Cynthia BertelsenIn Baking, Christmas, Cookies, Cooking, France, French Cooking, Spices2 Minutes Read

Les Quatre Mendiants au Chocolat, A Candy Offshoot of Provence’s Thirteen Christmas Desserts

Les Quatre Mendiants au Chocolat, A Candy Offshoot of Provence’s Thirteen Christmas Desserts

Posted on December 8, 2010December 27, 2010 by Cynthia BertelsenIn Baking, Chocolate, Christmas, Cooking, France, French Cooking1 Minute Read

Anatomy Lesson: Rustic Mushroom Tart

Anatomy Lesson: Rustic Mushroom Tart

Posted on June 27, 2010June 30, 2010 by Cynthia BertelsenIn Baking, Cookbooks, France, French Cooking, Mushrooms, Pies--Savory4 Minutes Read

A Gallery of Birthday Cakes

A Gallery of Birthday Cakes

Posted on March 15, 2010March 15, 2010 by Cynthia BertelsenIn Baking, Birthdays, Cakes1 Minute Read

Pandolce: From Liguria with Love, Thanks to Laura Schenone

Pandolce: From Liguria with Love, Thanks to Laura Schenone

Posted on December 22, 2009December 20, 2009 by Cynthia BertelsenIn Baking, Bread, Christmas, Cooking, Italian Cooking, Italy, Techniques1 Minute Read

Idylls of Cuisine, #39

Idylls of Cuisine, #39

Posted on November 22, 2009November 22, 2009 by Cynthia BertelsenIn Baking, Photography1 Minute Read

Fermented Foods of the World

Fermented Foods of the World

Posted on September 18, 2009September 18, 2009 by Cynthia BertelsenIn Africa, Agriculture, Asia, Cooking, Europe, Fermentation, Methods, Reference2 Minutes Read

Idylls of Cuisine #28

Idylls of Cuisine #28

Posted on August 30, 2009August 26, 2009 by Cynthia BertelsenIn Art, Baking, Cakes, Chocolate, Photography1 Minute Read

Weihenstephan, the Oldest Brewery in the World (?)

Weihenstephan, the Oldest Brewery in the World (?)

Posted on August 26, 2009August 26, 2009 by Cynthia BertelsenIn Europe, Fermentation, Food News, Germany, Monasteries2 Minutes Read

Idylls of Cuisine #22

Idylls of Cuisine #22

Posted on July 19, 2009July 13, 2009 by Cynthia BertelsenIn Fermentation, Japan, Photography1 Minute Read

Fermentations and Food Science in China — Joseph Needham’s Magnum Opus and Ancient Probiotics

Fermentations and Food Science in China — Joseph Needham’s Magnum Opus and Ancient Probiotics

Posted on July 17, 2009July 16, 2009 by Cynthia BertelsenIn China, Fermentation3 Minutes Read

Idylls of Cuisine #17

Idylls of Cuisine #17

Posted on June 14, 2009June 11, 2009 by Cynthia BertelsenIn Fermentation, Photography1 Minute Read

Category: Techniques

Newest book now available!

Looking for Something Specific?

The Author

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 3,065 other followers

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

Topics You’ll Find Here

Follow me on Twitter

My Tweets

Goodreads

Instagram with a Florida Flavor

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

Website Built with WordPress.com.