I would like to share a amazing cookbook that is full of interesting tips and illustrations I received in exchange for this review. The Gilded Age Cookbook: Recipes and Stories from America’s Golden Era by Becky Diamond (Author)
About the book:
I sat down this morning to read The Gilded Age Cookbook: Recipes and Stories from America’s Golden Era. I love how the Author reminds us to make the ingredients we will use in our recipes if we can. Like using her recipe for Mayonnaise instead of Mayonnaises out of a jar which will work. Or where to purchase Rose Water and which brand she uses from Whole Foods.
For my family visiting Whole Foods could be a homeschool Field Trip for Charlie’s Homeschool Cooking Class. Would you like to go with us? I never knew to let Room-temperature Eggs will whip easier, so for best results separate eggs when they are cold and then let them come to room temperature, about 30 minutes.
Here is another tip: Always use a clean mixing bowl made from glass, stainless steel, or copper (not plastic). Which I never knew not to use plastic which not only have I done but my mom and grandmother. How about yours? The author has the book broken down into sections.
My favorite was outdoor eats even though there is a section on dinning out as well. Which we do way to much of. How about you? The old fashioned menus and the illustration was so fun to share with David. I just wish my Uncle Chuck was here to see them.
Do you remember the Pullman Dinning cars? Did you know there were “Pullman loaf” was a straight-edged style of bread. I wish my mom and grandmother was here so I could ask them if they ever had this bread which I never heard of. Had you?
There is a recipe for Blueberry Cake I am going to ask Charlie if he would like to make for his grandfather for Thanksgiving. Would you like a slice if Charlie makes the Cake? I loved sharing things I learned in the book with Charlie like how cooking schools in the old days were teach upper-class young ladies how to put together elegant meals for fancy dinner parties—especially rich pastries and desserts. Sent by there mothers and not by choice.
Cream Puffs are in a lot of restaurants but Charlie and I’ve never had a Cream Puff and thanks to this book we know have a recipe and can make our own to share with our friends and family. Would you like a Cream Puff? To bad my mother isn’t here there is a recipe for a Lemon Meringue Cake her and David could share. Would you like a slice?
I loved having the information on how to pack a Pic Nic basket which I’ve never done but for Christmas I am going to purchase one for Charlie and we can go on a Pic Nic. Would you like to go with us? The Gilded Age Cookbook is much more than a cookbook and even children will learn from The Gilded Age Cookbook: Recipes and Stories from America’s Golden Era which can be used in History Classes and Art Class.
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
Thank you,
Glenda, Charlie and David Cates
