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The Gilded Age is enjoying a renaissance, thanks in part to TV shows like The Alienist and the Julian Fellowes HBO series, The Gilded Age. And here to help foodies duplicate \u2014 and celebrate \u2014 meals from this opulent period in U.S. history is food writer and research historian Becky Libourel Diamond. In her new book, The Gilded Age Cookbook: Recipes and Stories from America\u2019s Golden Era, she dishes up delicious recipes seasoned with side stories about the excesses of this fascinating era.

Web: https://www.amazon.com/Gilded-...

More: Food writer Becky Libourel Diamond transports readers to a time of lavish banquet tables draped in snow-white linen and set with delicate china and sparkling crystal drinkware in her new book, The Gilded Age Cookbook: Recipes and Stories from America\u2019s Golden Era.

In it, Diamond dishes up delicious recipes for timeless favorites like rich soups, juicy roasts and irresistible desserts updated for modern kitchens. Peppered with details and entertaining stories of celebrities from the era, such as the Vanderbilts and Astors, The Gilded Age Cookbook is perfect for foodies, history buffs, pop culture enthusiasts and anyone with an appreciation for the epicurean pleasures associated with the Gilded Age.
\u201cCulinary roles for women and minorities became more significant during this timeframe, and innovative technologies such as kitchen appliances and packaged food were game changers,\u201d Diamond said.

With a tasteful combination of easy-to-follow recipes, artistry and history, readers can expect to get a good sense of what the Gilded Age looked (and tasted) like through The Gilded Age Cookbook.

\u201cA beautifully designed and photographed cookbook, filled with intriguing stories. The parties and events may have been excessive, but the classic recipes here look simple and doable to make,\u201d said Dianne Jacob, author of Will Write for Food.

About the Author
Becky Libourel Diamond is a food writer, librarian and research historian who specializes in reconstructing historical recipes. She has collaborated with several chefs and food groups to recreate historic dinners, including Marc Vetri\u2019s Osteria restaurant in Philadelphia, Chef Adam Diltz of Elwood Restaurant in Philadelphia, COOK (a demonstration kitchen in Philadelphia) and Edible History Supper Club in New York City.

She has been writing about food since 2008, sharing her passion for food and history with the world through her books: The Gilded Age Cookbook, The Thousand Dollar Dinner and Mrs. Goodfellow: The Story of America\u2019s First Cooking School. She lives in Yardley, Pennsylvania.

Connect with Diamond on Instagram (@BeckyLDiamond), Facebook (@BeckyLDiamond), Twitter (@BeckyLDiamond) and LinkedIn (@Becky-Libourel-Diamond). For more information about the author, visit her website at www.beckyldiamond.com.

Amazon link: https://www.amazon.com/Gilded-...

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