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. Toni Tipton-Martin is a culinary journalist and author of several books, including Jubilee: Recipes from Two Centuries of African American Cooking. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs. Toni Tipton-Martin: Some of My Most Cherished Cookbooks Her renowned cookbook collection includes more than 400 Black cookbooks, with some dating back to 1827.
Toni has gleaned a complicated and nuanced story of African American accomplishment. In Jubilee, Tipton-Martin brings these masters into our kitchens. Austin, Texas, journalist Toni Tipton-Martin’s African American cookbook compilation, The Jemima Code, released last September, is proof that its author is one of today’s smartest thinkers on food and culture. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? 1 2 3 References edit Miller, Adrian (12 November 2019). She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. Jubilee (cookbook) Jubilee is a 2019 cookbook by American cook and writer Toni Tipton-Martin. Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine.
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