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Cynthia D. Bertelsen's Gherkins & Tomatoes

A Writer's Musings on Nature and Culture, Since 2008
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Cooking with Hurricane Irma, Part IV: Going Green: a Riff on Salsa Verde

Published September 11, 2017September 10, 2017 by Cynthia Bertelsen in Cookbooks
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Cooking with Hurricane Irma, Part III: A Tale of Guacamole

Published September 10, 2017September 10, 2017 by Cynthia Bertelsen in Avocado, Cookbooks, Food writing, Mexican Cooking, Mexico, Photography
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Cooking with Hurricane Irma, Part II: Pipérade

Published September 9, 2017September 9, 2017 by Cynthia Bertelsen in Chile Peppers, Spanish cooking
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Cooking with Hurricane Irma, Part I: Tomatoes Breathing Fire: A Universal Sauce

Published September 8, 2017September 8, 2017 by Cynthia Bertelsen in Africa, Burkina Faso, Colonization, Cookbooks, India, Local foods, Tomatoes
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Lizzie Collingham’s The Hungry [British] Empire

Published August 30, 2017August 31, 2017 by Cynthia Bertelsen in Africa, Agriculture, Cookbooks, England, English Cooking, Europe, Sugar
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Florida Oranges, and Other White House Desserts

Published August 28, 2017August 29, 2017 by Cynthia Bertelsen in American Cooking, Chefs, Cookbooks, Cooking, Desserts, Florida, French Cooking, White House
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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.

Instagram with a Florida Flavor

Pumpkinstein at Fresh Market Peppers, tomatoes, squash, all New World food, thanks to native American influence. In gas line, lots of cars, pumps emptying. Prepping for Irma. Neighborhood restaurant close by.

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