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.
“Tipton-Martin lays out a history of black cooking, drawn from countless sources, including her own vast cookbook collection, that proves if any cuisine is American, it’s this one.”—Eater,“Best Cookbooks of Fall”
“Jubilee isn’t a history lesson. It’s a celebration of African American cuisine right now, in all of its abundance and variety, and a vital reminder that creative cooks are constantly adapting and updating it.”—Tejal Rao, The New York Times
“This book is major and important. . . . In providing recipes that cover so much history, we will all get to honor generations of African American cooks in our own kitchens.”—Julia Turshen, Kitchn
“Equal parts historical highlight reel and cookbook, Jubilee captures centuries’ worth of joy, pain, and effort from black chefs across the diaspora and distills them into recipes that carefully guide and educate.”—Bon Appétit
“Tipton-Martin lays out a history of black cooking, drawn from countless sources, including her own vast cookbook collection, that proves if any cuisine is American, it’s this one.”—Eater
“Unique and valuable . . . Easy to follow and elegantly precise, it is clear that these recipes are the result of years of devoted artistry.”—Booklist (starred review)
“[A] fascinating cookbook . . . Tipton-Martin enjoys unparalleled skills at building bridges between the past and present, making this volume inspirational on many levels.”—Publishers Weekly (starred review)
“Like all the best cookbooks . . . this one will feed a lot more than just your stomach.”—Chowhound