Located in the heart of Wall Street, Delmonico s has been shaping and shaking up New York City s restaurant scene for more than a century, weathering Prohibition, the stock market crash of 1929, and the whims and demands of a star-studded clientele that had included Marilyn Monroe, Jaqueline Kennedy Onassis, and Gypsy Rose Lee. Oscar Tucci, who purchased the restaurant from the Delmonico family in 1926, is an icon of restaurant dining, whose influence can still be seen in how we eat today: he introduced a la carte dining and white tablecloths in the dining room, created the phenomenon known as the Power Lunch, and developed a strict code of hospitality, etiquette, and operations known as the Delmonico Way. This book, told through the eyes of Oscar s grandson, Max, who grew up in the family business, pulls the velvet curtain back on the grand mix of business and pleasure that went on front of house and behind the scenes, and also provides entertaining tips and recipes so you can relive the epic Delmonico s glamour at home. Each chapter is organized a style of dining that Delmonico s pioneered or perfected, so that you can host an impressive power lunch (featuring the restaurant s signature wedge salad); a glamorous cocktail soiree before a night on the town with canapes such as oysters Rockefeller, Devils on Horseback, and shrimp cocktail; and the perfect romantic dinner with a showstopping seafood tower and Rib Eye Bordelaise for two.

The American Gilded Age (1868 to 1900) and its extreme extravagance continue to be a source of wonder and fascination, particularly for foodies. The style and excessiveness of this era has ties to modern popular culture through books, films, and television shows, including The Alienist and the new Julian Fellowes TV series The Gilded Age, slated for release in 2022. Fellowes’ former series, Downton Abbey, spawned a whole range of cookbooks based on the show’s themes. The Gilded Age Cookbook will transport the reader back in time to lavish banquet tables set with snow-white linen tablecloths, delicate china and sparkling crystal glasses. Cuisine featuring rich soups, juicy roasts and luscious desserts will come to life through historic images and artistic photography by Heather Raub, whose work has been seen via Zest Culinary Services, Pastry Chef Bakery, LE’COEUR magazine and Malvie magazine. Gilded Age details will be melded with historic menus and recipes updated for modern kitchens. Organized into chapters highlighting themes from the era, cooks will enjoy duplicating meals and gatherings from the past while celebrating today. Now that people are socializing and entertaining once again, this book will be a welcome addition to their kitchens. Gourmets, history buffs and pop culture enthusiasts will delight in learning about epicurean pleasures associated with the Gilded Age, from ice cream socials and oyster roasts to exclusive eating clubs and live food demonstrations presented to packed auditoriums. Entertaining stories of Gilded Age celebrities such as the Vanderbilts, Astors, Carnegies and Rockefellers will be peppered throughout. Culinary roles for women and minorities became more significant during this time frame, and innovative technologies such as kitchen appliances and packaged food were game changers. The splendid yet accessible and easy-to-follow recipes in The Gilded Age Cookbook will take readers on a delicious journey from a bygone era to the present day.