Success Author's Corner with Becky Diamond- Gilded Age Cookbook

This show is presented by Heather Barnes, the leading food photog in the South.Becky Diamond graces our studio talking about her latest book- The Guilded Age Cookbook.Delight guests this holiday season with rich tasting recipes and decorating suggestions from the famously extravagant Gilded Age with Becky Libourel Diamond’s The Gilded Age Cookbook: Recipes and Stories from America's Golden Era. In it, Diamond includes recipes for classic holiday fare such as roast turkey, as well as more unique entrees like deviled spaghetti; historical facts about 19th century celebrations; and stunning photos.Other dishes on the holiday menu are peas served in turnip cups, steamed halibut with egg sauce, and of course, the coveted plum pudding.“The food served on Christmas Day was supposed to be rich, frivolous, delicious, and appealing to both children and adults …” Diamond wrote in the book. “As a result, Christmas dinner was one of the most carefully planned meals of the year for Gilded Age women.”Throughout The Gilded Age Cookbook, Diamond dishes up a masterful blend of recipes for timeless favorites, decorating tips, and fun facts that both history buffs and foodies will appreciate. Chapters cover Culinary Innovations, Outdoor Eats, Dining Out, By Invitation Only, and of course, Holidays.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 AuthorBecky 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<Become a supporter of this podcast: https://www.spreaker.com/podcast/success-made-to-last-legends--4302039/support.