Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook by Toni Tipton-Martin
“A celebration of African American cuisine right now, in all of its abundance and variety.”–Tejal Rao, The New York Times
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review – The New Yorker – NPR – Chicago Tribune – The Atlantic – BuzzFeed – Food52
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?
“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