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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 and Other Culinary Materials: Sources

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

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

Posted on November 27, 2015December 4, 2015 by Cynthia BertelsenIn American Cooking, Beans, Cooking, French Cooking, Mushrooms, Recipes, Soup4 Minutes Read

Lettice Bryan’s Forgotten Cookbook, The Kentucky Housewife, and Squirrel Soup Two Ways: A Touch of Americana

Lettice Bryan’s Forgotten Cookbook, The Kentucky Housewife, and Squirrel Soup Two Ways: A Touch of Americana

Posted on October 13, 2014October 13, 2014 by Cynthia BertelsenIn American Cooking, Cookbooks, Cooking, England, English Cooking, Local foods, Photography, Soup6 Minutes Read

Picturing the Last Weekend of Fall

Picturing the Last Weekend of Fall

Posted on October 26, 2013October 26, 2013 by Cynthia BertelsenIn Halloween, Mushrooms, Photography, Soup, Virginia1 Minute Read

Water, the Essence of All

Water, the Essence of All

Posted on March 21, 2011March 20, 2011 by Cynthia BertelsenIn Bread, Eggs, Photography, Soup1 Minute Read

Disappearing Act: Will Centuries-Old French Fruits and Veggies Go the Way of the Dodo?

Disappearing Act: Will Centuries-Old French Fruits and Veggies Go the Way of the Dodo?

Posted on November 11, 2010December 27, 2010 by Cynthia BertelsenIn Agriculture, Cooking, France, French Cooking, Soup2 Minutes Read

Cooking in French: Soup – Cuisine’s Kindest Course*

Cooking in French: Soup – Cuisine’s Kindest Course*

Posted on October 25, 2010November 9, 2010 by Cynthia BertelsenIn Cooking, French Cooking, Soup5 Minutes Read

The Black Fast, a Mortification of the Appetite

The Black Fast, a Mortification of the Appetite

Posted on February 10, 2010February 11, 2010 by Cynthia BertelsenIn Bread, England, English Cooking, France, French Cooking, Lent, Middle Ages, Monasteries, Soup3 Minutes Read

Diana Kennedy’s Menu for Charles, Prince of Wales

Diana Kennedy’s Menu for Charles, Prince of Wales

Posted on July 20, 2009November 23, 2009 by Cynthia BertelsenIn Menus, Mexico, Pumpkin, Recipes, Soup, White House2 Minutes Read

“CONCH AIN’T GOT NO BONES”

“CONCH AIN’T GOT NO BONES”

Posted on January 22, 2009January 23, 2009 by Cynthia BertelsenIn Haiti, Latin America, Recipes, Shellfish, Soup3 Minutes Read

The Washington Post on Best Cookbooks (Gifts) of 2008

The Washington Post on Best Cookbooks (Gifts) of 2008

Posted on December 22, 2008December 22, 2008 by Cynthia BertelsenIn Beans, Book Reviews, Cookbooks, Recipes, Soup2 Minutes Read

Election-Day Menu: Food from Our Greatest Presidents

Election-Day Menu: Food from Our Greatest Presidents

Posted on November 3, 2008November 3, 2008 by Cynthia BertelsenIn American Cooking, Beans, Beef, Desserts, Pork, Recipes, Soup4 Minutes Read

White Beans with Cream, Prosciutto, and Parmesan

White Beans with Cream, Prosciutto, and Parmesan

Posted on September 14, 2008December 24, 2009 by Cynthia BertelsenIn Beans, Italian Cooking, Pork, Recipes, Soup1 Minute Read

Category: Soup

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My 3rd Book – A Story of Witchcraft, Healing, & Love

My 2nd Book – 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!

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

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Instagram with a Florida Flavor

Big batch of sofrito getting done.
Tostones! First learned about them in Peace Corps training in Puerto Rico. Then cooked them in Honduras while associated with United Brands in La Lima.
Cuban picadillo with fried potatoes and an egg, a caballo.
The Master's study.

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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