The Gilded Age Cookbook is a great gift for Christmas. It has so many recipes, for great foods. It has Strawberry Shortcake, Tea Sandwiches, Broiled Steak, etc. This is my go-to cookbook now.
There’s a lot of cool recipes for entertaining as well as for everyday cooking. This can be your go-to cookbook as well. There are also some stories, like Kitchen Innovations.
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.
This product was received from the Company for review purposes only. All thoughts and words in this post are my own and I was not paid to endorse it. I am only voicing my opinion about this product.