Jubilee
About This Book
Toni Tipton-Martin has spent her career bringing the story of African American cooking into clearer view. Her work has highlighted Black cooks, some of them nearly forgotten, whose skill shaped much of what we now think of as American food. She also raises a pointed question: if Thomas Jefferson brought French haute cuisine to the young country, who was actually standing at the stove making it? Jubilee puts those cooks back at the center of the kitchen. Through recipes and the stories around them, readers cook alongside a wide range of pioneers, from enslaved chefs to middle- and upper-class writers and entrepreneurs. The book gathers more than 100 recipes and uses them to trace the techniques, ingredients and dishes at the root of African American cooking. The collection moves from familiar favorites such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken and Pecan Pie with Bourbon to lesser-known and even more indulgent dishes, including Bourbon & Apple Hot Toddies, Spoon Bread and Baked Ham Glazed with Champagne. It is part history lesson and part working cookbook, offering food that is culturally diverse and made for celebration. Tipton-Martin is a James Beard Award winner, and Jubilee also won the IACP Award and was named IACP Book of the Year.
ISBN: 9781524761738
You might also like
Unlock Exclusive Content
Experience the hidden layers of 'Jubilee'. Scan the book cover with the Appilog mobile app to see behind-the-scenes videos, author reviews, and interactive digital stories.
Available on iOS & Android
