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

Category: Book
By (author): Tipton-Martin, Toni
Subject:  COOKING / History
  COOKING / Regional & Ethnic / American / General
  COOKING / Regional & Ethnic / American / Southern States
  COOKING / Regional & Ethnic / Soul Food
Publisher: Potter/Ten Speed Press/Harmony
Published: November 2019
Format: Book-hardcover
Pages: 320
Size: 10.00in x 8.00in
Our Price:
$ 47.00
Available to order

Additional Notes

From The Publisher*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.

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.
Biographical NoteTONI TIPTON-MARTIN is a culinary journalist and community activist, and author of the James Beard Award-winning The Jemima Code. Her collection of more than 300 African-American cookbooks has been exhibited at the James Beard House, and she has twice been invited to the White House to participate in First Lady Michelle Obama's programs to raise a healthier generation of kids. Tipton-Martin is a founding member of the Southern Foodways Alliance and Foodways Texas.