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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: Food Science

Black is the Colour of My … Food

Published February 29, 2016February 29, 2016 by Cynthia Bertelsen in Art, Cooking, Food Science, Photography, Poetry

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

The Blues: What’s Up with Blue Food?

Published September 20, 2013September 20, 2013 by Cynthia Bertelsen in Blueberries, Food Science, Food writing, Photography

Waiting for Pears

Published August 30, 2012July 19, 2017 by Cynthia Bertelsen in Agriculture, Food Science, France, French Cooking, Local foods, Pears, Photography

Preserved Lemons: The New French Staple?

Published January 23, 2012February 6, 2012 by Cynthia Bertelsen in Cooking, Food Science, France, French Cooking, Lemons, Moroccan Cooking, Morocco, Nutrition, Science of cooking

Starvation and Hunger, Humankind’s Constant Companions: A Pre-Thanksgiving Meditation

Published November 10, 2009November 10, 2009 by Cynthia Bertelsen in Food Science, Methods, Nutrition

Reveling in Books: Catching Fire

Published June 22, 2009June 22, 2009 by Cynthia Bertelsen in Book Reviews, Food Science, Homo Erectus, Homo Habilis, Meat

Michael Ruhlman’s “Ratio”

Published April 13, 2009April 13, 2009 by Cynthia Bertelsen in Book Reviews, Food Science, French Cooking

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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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