Food historian and acclaimed author Becky Libourel Diamond provides an exclusive look inside her spectacular new release, The Gilded Age Christmas Cookbook, during an in-depth interview on The Ash Said It Show. This summary is a must-read for holiday bakers and food history enthusiasts seeking to bring 19th-century elegance to their modern Christmas celebrations. The Mystery of the Sugar Plum Revealed Becky definitively solves the mystery of the legendary sugar plum. She reveals the surprising truth: these historic confections are not sugary plums, but highly prized, expensive spice-coated nuts and seeds, meticulously layered in candy. This insight reframes the sugar plum as the ultimate luxury Victorian dessert of the Gilded Age. Extravagance, Adaptations, and Chef Walter Staib When discussing Gilded Age extravagance, Becky champions incorporating the era's tradition of extended, multi-day feasts and generous hospitality into the modern holiday schedule. The most demanding recipe to update was the lengthy historic fruit cake. Her secret weapon for accurately translating complex 19th-century measurements for today's home bakers? The simple, essential digital kitchen scale. Becky shares her deep respect for fellow food historian Chef Walter Staib, who penned the book’s foreword. She would love to see him prepare the grand historic roasted Christmas goose on his show—the ultimate Gilded Age holiday centerpiece. Global Traditions and Festive Recipes Beyond Christmas, the cookbook includes Hanukkah and New Year’s traditions. Becky shares a fun fact about Hanukkah: the focus on oil-fried recipes, such as perfect latkes, symbolically commemorates the miracle of the oil. For those ready to dive in, Becky recommends the Holiday Tea Cakes as the perfect festive project to start with. For the ultimate showstopper dessert at a holiday feast, she suggests the impressive, flaming Victorian Christmas Pudding. The Gilded Age Christmas Cookbook is the definitive guide to vintage holiday recipes and traditions, offering a blend of history and accessible Christmas cooking for every modern kitchen. Becky Libourel Diamond: The Food Historian Connecting the Past to Your Plate Becky Libourel Diamond is a uniquely accomplished food writer, librarian, and historian whose career masterfully blends rigorous historical research with captivating storytelling. She is the definitive authority on Gilded Age food history and Victorian culinary traditions. New Release & Must-Read Cookbooks NEW! Her latest book, The Gilded Age Christmas Cookbook: Cookies and Treats from America’s Golden Era (Launched September 2025), is a critical resource for holiday bakers and Christmas enthusiasts. Each recipe offers a colorful glimpse into Gilded Age Christmas lore, featuring the history, ingredients, and original baking methods of the era. * Available Now: Find this essential historical cookbook on: * Amazon * Barnes & Noble * Bookshop.org * Walmart * and more major retailers. Previous Bestseller: The Gilded Age Cookbook (August 2023) transports readers back to the elegant dining tables of the 19th century. This book successfully merges detailed Gilded Age stories of celebrity figures—the Vanderbilts, Astors, and Goulds—with historic menus and period recipes updated for modern kitchens. Landmark Culinary History & Research Becky's expertise extends across early American fine dining: * The Thousand Dollar Dinner: An engaging account of the nineteenth-century "Top Chef"-style competitionbetween Philadelphia and New York restaurateurs, documenting the extravagant, seventeen-course feast that helped launch fine restaurant dining in America. * Mrs. Goodfellow: The Story of America’s Cooking School: Her first book details the life of a successful 19th-century pastry chef who pioneered an innovative cooking school for young women in Philadelphia. 🖋️ Future Work & Speaking Engagements Becky is currently researching a history of the iconic City Tavern restaurant, slated for publication in the summer of 2026. Book Becky Libourel Diamond: She is available for speaking engagements, food demonstrations, research projects, and book club discussions. * Contact:
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