The American Gilded Age (1868 to 1900) and its extreme extravagance continue to be a source of wonder and fascination, particularly for foodies. The style and excessiveness of this era has ties to modern popular culture through books, films, and television shows, including The Alienist and the Julian Fellowes TV series The Gilded Age, on HBO.
The Gilded Age Cookbook transports the reader back in time to lavish banquet tables set with snow-white linen tablecloths, delicate China, and sparkling crystal glasses. Cuisine featuring rich soups, juicy roasts, and luscious desserts come to life through historic images and artistic photography. Gilded Age details and entertaining stories of celebrities from the era--the Vanderbilts, Astors, Goelets, and Rockefellers--are melded with historic menus and recipes updated for modern kitchens.
Hardcover | 256 Pages
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About the Author
Becky Libourel Diamond is a food writer, librarian, and research historian. Her most recent book, The Gilded Age Cookbook, blends Gilded Age details and celebrity stories with historic menus and recipes updated for modern kitchens. She is also the author of The Thousand Dollar Dinner and Mrs. Goodfellow: The Story of America’s First Cooking School. She holds a bachelor’s degree in journalism from Rider University and a Master of Library Service (MLS) degree from Rutgers University. She has worked as a Business Librarian at Rutgers–New Brunswick since 2020. She lives in Yardley, Pennsylvania. Visit her at www.beckyldiamond.com.
