"Diamond corroborates her narrative with various contemporary materials, developing a fascinating sociocultural and commercial history and biography of the colonial and revolutionary age, when commodities like sugar and its byproducts, and industrial methods and technologies, were new." - Publishers Weekly
"Diamond's book fills a large gap in American culinary history. Full of well-cited research, this book is easy to read and will appeal to anyone interested in cookery or early American history." - Library Journal
"Combines historical research, a compelling personal story, and surprising connections for the development of present-day cooking schools, resulting in fascinating insights into a 19th century baker, culinary instructor, entrepreneur, woman, and widower." - Dr. Glenn R. Mack, EdD, President, Le Cordon Bleu College of Culinary Arts Atlanta
"A delicious exploration of the life and legacy of one of America's most influential cooks." - Pennsylvania Heritage Magazine
About the Author
BECKY DIAMOND writes professionally for a number of publications. She most recently contributed to the book Storied Dishes: What Our Family Recipes Tell Us About Who We Are and Where We’ve Been. Ms. Diamond lives in Pennsylvania with her husband and children.