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Cynthia D. Bertelsen's Gherkins & Tomatoes

A Writer's Musings on Nature and Culture, Since 2008

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Tag: French cuisine

France and America: Why Paris Haunts Us So

Published November 18, 2015November 18, 2015 by Cynthia Bertelsen in American Cooking, Chefs, Food writing, France, French Cooking, Photography

Dear Julia, Happy Birthday! #100, or, Why I Loved You

Published August 15, 2012August 15, 2014 by Cynthia Bertelsen in Chefs, Cookbooks, Cooking, France, French Cooking

French Bistro: Seasonal Recipes

Published July 5, 2012July 13, 2017 by Cynthia Bertelsen in Book Reviews, Chefs, Cookbooks, France, French Cooking

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At My French Table

Published July 2, 2012July 2, 2012 by Cynthia Bertelsen in Book Reviews, Cookbooks, Cooking, France, French Cooking

*La Tour d’argent poinct ne leurre**, or, Pressed Duck, Blood and Guts and All

Published April 27, 2012May 11, 2013 by Cynthia Bertelsen in Duck, France, French Cooking

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Rationing and the Black Market in Nazi-Occupied France: Some Thoughts

Published February 22, 2012August 8, 2016 by Cynthia Bertelsen in France, French Cooking

It Might Be a Stereotype, but ….

Published February 19, 2012February 19, 2012 by Cynthia Bertelsen in Art, France, French Cooking, Photography, Posters

Crème de la Crème: Crème fraîche, a Fable and Some Facts

Published January 31, 2012February 6, 2012 by Cynthia Bertelsen in Chefs, Cooking, France, French Cooking

The Expert (French) Cook in Enlightenment France: A Review

Published January 14, 2012February 6, 2012 by Cynthia Bertelsen in Book Reviews, Chefs, Cooking, Food writing, France, French Cooking, Methods, Paintings

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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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