A Hastiness of Cooks: : A Practical Handbook for Use in Deciphering the Mysteries of Historic Recipes and Cookbooks, For Living-History Reen

Cynthia D. Bertelsen (Author) Courtney Nzeribe (Illustrator)
Available

Product Details

Price
$14.95  $13.75
Publisher
Cynthia Bertelsen
Publish Date
April 10, 2019
Pages
218
Dimensions
5.98 X 0.5 X 9.02 inches | 0.72 pounds
Language
English
Type
Paperback
EAN/UPC
9780692195574
BISAC Categories:

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About the Author

Cynthia D. Bertelsen lives in Gainesville, Florida where she writes and cooks, and the only ice in her life comes from the freezer. She is the author of Mushroom: A Global History, A Hastiness of Cooks: A Handbook for Deciphering Historic Recipes and Cookbooks, In the Shadow of Ravens: A Novel, and Wisdom Soaked in Palm Oil: Journeying Through the Food and Flavors of Africa. A Hastiness of Cooks won the Gourmand World Cookbooks Awards in 2020 for the Best in Culinary History category for both the U.S. and the world. She also writes a blog - Gherkins & Tomatoes- at gherkinstomatoes.com.
The books that fascinated Courtney Nzeribe the most as a child were those with rich illustrations of some culinary concoction or pastry. Courtney studied Fashion Design at Parsons School of Design Paris, France. Ultimately, she ended up in the cosmetic retail profession as an Account Executive, painting faces and managing territories throughout the Midwest, Canada, and the Caribbean. Never abandoning her dual culinary aspirations, she worked as a self-taught personal chef for local clientele and Chicago's diplomatic Consular community. Art and all things culinary are mediums Courtney intertwines via illustrations and paintings. She has written for publications such as Ebony, EbonyJet.com, and her food blog. "Coco Cooks." gaining inspiration from her extensive travels and culinary adventures. A Hastiness of Cooks is her first role as illustrator for a book, combining her myriad interests. Courtney currently resides in Chicago with her long-term partner Marc.

Reviews

"This beautifully illustrated book is the best imaginable intro to the world of historical European recipes -- the kind you thought were for reading and wondering about only. Actually, performing and adapting these recipes is well within reach, once you have this book. You'll find out about blending the spices that flavored food hundreds of years ago, about equipment you will need to use, and -- most importantly -- how to decode the unclear-to-us recipes that were self-apparent to their long ago originators." Elatia Harris