"
A celebration of African American cuisine right now, in all of its abundance and variety."--Tejal Rao, The New York Times NAMED ONE OF FALL'
S BEST COOKBOOKS BY The New York Times - Bon Appétit - Eater - Food &
Wine - Grub Street Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. this has been my experience with Toni Tipton-Martin's Jubilee."--Sam Sifton, The New York Times "
Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious."--Kitchn "
Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries."--Taste. . .
New techniques, new flavors, new narratives--everything so thrilling you want to make the recipes over and over again . . . .
Praise for Jubilee "
There are precious few feelings as nice as one that comes from falling in love with a cookbook.
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.
Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs
to middle- and upper-class writers and entrepreneurs.
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 our kitchens.
She's introduced us to black cooks, some long forgotten, who established much of what's considered to be our national cuisine. "
A celebration of African American cuisine right now, in all of its abundance and variety."--Tejal Rao, The New York Times NAMED ONE OF FALL'
S BEST COOKBOOKS BY The New York Times - Bon Appétit - Eater - Food &
Wine - Grub Street Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine
