Ready yourselves for another book review! This time it’s going to be extra tasty as I got to read food writer Becky Libourel Diamond’s shout-out to “recipes and stories from America’s golden era 1868 – 1900” in her new book, The Gilded Age Cookbook: Recipes and Stories from America’s Golden Era. Below are some of my takeaways from her book, and below that is the press release with all of the details.
- The book is nearly 250 colorful pages, with five chapters and my favorite: an index for those of us in a hurry to find that perfect recipe that has stood the test of time.
- Beautiful color photos are on every page or every facing page, credit for those goes to Heather Raub of FrontRoom Images and the Food styling is credited to Dan Macey of dantasticfood.
- In the forward, by Chef Walter Staib, the host and executive producer of A Taste of History, I learned that “a common misconception is that the American cuisine of previous centuries was dull, flavorless and limited. That assumption couldn’t be further from the truth…” He also states that he sees the “same adoration and dedication to historic cuisine” in Becky Libourel Diamond who is “a brilliant scholar of eighteenth and nineteenth century American recipes.”
- The next couple of pages covers “tips on ingredients and techniques” which are helpful as some of the recipes will have ingredients and tips new to a cook in our century. These include grinding your own nutmeg, making flower water, and how to make perfect peaks from whipped egg whites.
- The Introduction covers innovations made in the nineteenth century, including kitchen appliances and canned goods, as well as a boom of new culinary educated chefs. Dinner parties became more detailed, for those that could afford it and the Gilded Age Cookbook “reconstructs” the era for us. (More on this is laid out for us in Chapter One.)
- Mark Twain, who wrote the book, The Gilded Age, was enamored with American food from his period. Twain made a list of his favorite foods, how they should be prepared and where to find them. Dan Macey shares this list in the book. Gave me cravings for southern fried chicken and biscuits, peach cobbler and pie…
Before the recipes – and throughout the book – we also get more snapshots of the Gilded Age in the chapters titled Culinary Innovations, Outdoor Eats, Dining Out, By Invitation Only and Holidays. For me, the recipes I will try include the boozy concoctions such as Apple Fritters with Wine Sauce, Fish House Punch and Sugar Plums. While my husband, the real cook in our family, will tackle Deviled Spaghetti, Lobster Fricassee, Mrs. Rorer’s Chocolate Cake, Oysters on the Half Shell, Queenie’s Cornmeal Potato Muffins, Salmon en Papillotes, Simply Scallops and Waldorf Salad.
Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Proof Awards, Cellarmasters, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.
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Press Release: Cookbook Blends Recipes with History of Opulent Gilded Age
YARDLEY, Pa.,— 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’s 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.
“Culinary roles for women and minorities became more significant during this timeframe, and innovative technologies such as kitchen appliances and packaged food were game changers,” 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.
“A 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,” 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’s 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’s 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-Age-Cookbook-Recipes-Americas/dp/1493069454/
The Gilded Age Cookbook: Recipes and Stories from America’s Golden Era
Publisher: Globe Pequot
Release Date: August 1, 2023
ISBN-10: 1493069454
ISBN-13: 978-1493069453 Available from Amazon.com, BN.com, Booksamillion.com and other online retailers.
