Jubilee: Recipes from Two Centuries of African American Cooking
Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth and depth of African American cuisine. She’s introduced readers to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it?
In Jubilee, Tipton-Martin brings these masters into your kitchen. Through recipes and stories, cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs.
With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking — deeply beautiful, culturally diverse, fit for celebration.
- 8 x 10 inches, 320 pages
- Published Nov. 5, 2019
- James Beard Award Winner; IACP Award finalist; Named one the best cookbooks of the year by The New York Times Book Review, The New Yorker, NPR, Chicago Tribune, The Atlantic, BuzzFeed, Food52