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Jubilee

Jubilee

Author Toni Tipton-Martin
Publisher Clarkson Potter
Publication Date 2019
Section Cooking
Type New
Format Hardcover
ISBN 9781524761738

“A celebration of African American cuisine right now, in all of its abundance and variety.” —Tejal Rao, The New York Times
 
NAMED ONE OF FALL’S BEST COOKBOOKS BY The New York Times • Bon Appétit • Eater • Food & Wine • Grub Street
 
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 BiscuitsSeafood GumboButtermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot ToddiesSpoon Bread, and Baked Ham Glazed with ChampagneJubilee presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration.

Praise for Jubilee

“There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives—everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin’s Jubilee.” —Sam Sifton, The New York Times

Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.” Kitchn

“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 

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