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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

Tag: English cookery

They Called it Callaloo

Published October 2, 2016October 3, 2016 by Cynthia Bertelsen in Africa, African Cooking, American Cooking, Cookbooks, Cooking, England, English Cooking, Greens, Okra, Pork

Ladies of the Pen and the Cookpot: Isabella Beeton (Part II)

Published August 26, 2010September 8, 2017 by Cynthia Bertelsen in Book Reviews, Cookbooks, England, English Cooking

Ladies of the Pen and the Cookpot: Isabella Beeton (Part I)

Published August 23, 2010September 8, 2017 by Cynthia Bertelsen in Book Reviews, Cookbooks, England, English Cooking

See Jane Cook:* A Word About Sophie Grigson’s Mum

Published July 7, 2010September 8, 2017 by Cynthia Bertelsen in England, English Cooking, Food writing, French Cooking

A Bloody Fish Story

Published March 2, 2010September 8, 2017 by Cynthia Bertelsen in Cooking, England, English Cooking, Fish, Lent

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Food in Medieval England: Diet and Nutrition

Published September 19, 2009September 8, 2017 by Cynthia Bertelsen in Agriculture, Archaeology, England, English Cooking, Local foods, Middle Ages

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My Book, Mushroom: A Global History

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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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