Jubilee: Recipes from Two Centuries of African-American Cooking
Toni Tipton-Martin

ISBN: 9781524761738 | 320 pages | 8 Mb


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Jubilee: Recipes from Two Centuries of African-American Cooking Toni Tipton-Martin
Publisher: Potter/Ten Speed/Harmony/Rodale



Adapted from historical texts and rare African-American cookbooks, the 125 recipes of Jubilee paint a rich, varied picture of the true history of African-American cooking: a cuisine far beyond soul food.

NAMED ONE OF FALL’S BEST COOKBOOKS BY The New York Times • Bon Appétit • Eater • Food & Wine • Kitchn • Chowhound
Toni Tipton-Martin, the first African-American food editor of a daily American newspaper, is the author of the James Beard Award-winning The Jemima Code, a history of African-American cooking found in—and between—the lines of three centuries' worth of African-American cookbooks. Tipton-Martin builds on that research in Jubilee, adapting recipes from those historic texts for the modern kitchen. What we find is a world of African-American cuisine—made by enslaved master chefs, free caterers, and black entrepreneurs and culinary stars—that goes far beyond soul food. It's a cuisine that was developed in the homes of the elite and middle class; that takes inspiration from around the globe; that is a diverse, varied style of cooking that has created much of what we know of as American cuisine.

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