Jubilee: Recipes from Two Centuries of African-American Cooking: A Cookbook, by Toni Tipton-Martin
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.
NAMED ONE OF FALL’S BEST COOKBOOKS BY The New York Times • Bon Appétit • Eater • Food & Wine • Kitchn • Chowhound
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.
“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)
TONI 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.
November 5, 2019