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Jubilee: Recipes from Two Centuries of African-American Cooking by Toni Tipton-Martin

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Reviews about this book

  • Simply Recipes

    An interview with the author.

    Full review
  • Kitchn

    ...highly researched cookbook detailing the true history of African American cooking...

    Full review
  • Food52

    The 125 recipes in Jubilee have been collected from primarily the black professional culinary class, and adapted by Tipton-Martin for modern cooks.

    Full review
  • ISBN 10 1524761737
  • ISBN 13 9781524761738
  • Published Nov 05 2019
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

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.

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.


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