With sugar plums dancing, gingerbread glistening and cakes crowned with clouds of whipped cream, holiday tables of the Gilded Age were as extravagant as the era itself. While most Americans recognize sugar plums from Clement Clarke Moores poem A Visit from St. Nicholas, few have ever savored one (spoiler: theyre not sugar-dusted plums!). Once the crown jewels of Victorian-era confections, these dainty delights disappeared with the dawn of the 20th century. Now, food writer and historian Becky Libourel Diamond brings them back, along with dozens of other decadent desserts in The Gilded Age Christmas Cookbook: Cookies and Treats from Americas Golden Era (1868-1900). More than a recipe collection, its a festive feast of flavors, stories and traditions from this period in American history. Diamond has adapted recipes from the 19th century and earlier for todays kitchens, making it possible to bake the very same cakes, pies, puddings, custards and candies that once graced Gilded Age holiday tables. Each recipe is paired with historical notes and sprinkled with lore, offering readers a colorful glimpse into a season when opulence met old-fashioned charm. While the book brims with nostalgic Christmas favorites like brown sugar cookies and lemon gingerbread, it also highlights seasonal traditions from other celebrations, including Hanukkah and New Years. Accompanied by vibrant photographs, these recipes invite bakers of all levels to recreate the sparkle and spirit of holidays past in their own homes. With a foreword by Chef Walter Staib, host and executive producer of the Emmy-winning series A Taste of History, The Gilded Age Christmas Cookbook is more than just a recipe collection; its the perfect gift for bakers, history lovers and holiday hosts alike. From sugar plums to whipped cream cakes, Diamonds new book revives the sweet splendor of yesteryear and ensures that todays celebrations can shine a little brighter. The publisher is Globe Pequot. For more information, visit www.beckyldiamond.com.