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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: Techniques

Fruitcake, Fermentation by Another Name

Published December 8, 2016December 8, 2016 by Cynthia Bertelsen in Baking, Bread, Cakes, Christmas, Cooking, England, English Cooking, Fermentation

Lefse, and Giving Thanks via a Food of Immigration, Poverty, and Oppression

Published November 22, 2015November 24, 2015 by Cynthia Bertelsen in Baking, Cookbooks, Norway, Scandinavian Cooking, Thanksgiving

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

Published December 12, 2014December 12, 2014 by Cynthia Bertelsen in Cookbooks, Cooking, Food Science, Home Economics, Techniques

A Reality Checklist about Romanticizing Kitchens Past

Published October 23, 2014October 23, 2014 by Cynthia Bertelsen in American Cooking, Cookbooks, Cooking, England, English Cooking, Lemons, Techniques

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

Published November 21, 2013November 22, 2013 by Cynthia Bertelsen in American Cooking, Baking, Chefs, Cooking, England, English Cooking, Food Columns, France, French Cooking, Lemons, Local foods, Photography, United States, White House

Preserved Mushrooms: Choice Gems from a Few Examples of Historic Cuisine

Published October 14, 2013October 14, 2013 by Cynthia Bertelsen in Cookbooks, Cooking, England, English Cooking, France, French Cooking, India, Mushrooms, Reference, Techniques

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

Published March 22, 2013March 25, 2013 by Cynthia Bertelsen in Baking, Bread, Cheese, Cooking, Eggs, Photography, Russia

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

Published November 18, 2012April 2, 2013 by Cynthia Bertelsen in Baking, Bread, Cooking, Photography

Another Holy Trinity of the Kitchen: The Magic of Milk, Eggs, and White Flour

Published September 21, 2012April 10, 2013 by Cynthia Bertelsen in Agriculture, Cattle, Cooking, Eggs, France, French Cooking, Local foods, Milk, Morocco, Photography, Techniques

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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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