Jubilee (Recipes from Two Centuries of African American Cooking: A Cookbook)

More than 100 recipes that paint a rich, varied picture of the true history of African American cooking—from a James Beard Award–winning food writer
 
NAMED ONE OF FALL’S BEST COOKBOOKS BY The New York Times • Bon Appétit • Eater • Food & Wine • Kitchn • Chowhound
 
Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us 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 our kitchens. Through recipes and stories, we 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.

This book title, Jubilee (Recipes from Two Centuries of African American Cooking: A Cookbook), ISBN: 9781524761738, by Toni Tipton-Martin, published by Potter/Ten Speed/Harmony/Rodale (November 5, 2019) is available in hardcover. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.

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