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

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Notes about Recipes in this book

  • Baked (barbecued) beans

    • hirsheys on July 15, 2020

      Delicious. I use canned cannelinis (what I had) so I needed to cook them a bit longer. Honestly, I think baked beans could/should be cooked forever to get super creamy/soft - an hour just isn't enough. Next time I will definitely find Navy beans to see if I can get the texture right, since cannelinis are firmer. Regardless, these came out delicious and tasting just how I think baked beans should taste (they are very sweet, so be forewarned!). An absolute keeper of a recipe. I made the whole recipe in one pot (a small dutch oven) and would do it that way again to not have to wash extra dishes.

  • Gingerbread waffles and cream

    • dinnermints on March 21, 2020

      The dough turned out very thick for these waffles, and as such I was barely able to eke out six waffles. The gingerbread flavor was far too subtle for me, and the only reason I'm giving this three instead of two stars is that I have no sense of smell, and my visiting parents said it did have a slight gingerbread flavor. Anyhow, won't be making these again - if I'm going to make gingerbread waffles, I want a strong gingerbread flavor.

    • Lepa on June 20, 2020

      We liked these waffles. They have a nice, mild gingerbread flavor and excellent texture. I was worried that they would be too sweet but they weren't. We ate them with a tiny amount of syrup and some fresh, barely sweetened whipped cream.

  • Citrus-honey tea punch

    • Zosia on June 18, 2020

      I love mint tea and lemonade but this marriage of the two wasn't as good as I expected. It was refreshing and not too sweet, especially with sparkling water instead of soda pop, but not something I'll repeat. The orange juice wasn't noticeable.

  • Meatballs in barbecue sauce

    • Zosia on July 31, 2020

      The base meatballs, which I made as per the recipe except for cooking the onions first, were quite tasty on their own. I served them with the book's cola BBQ sauce and family loved them.

  • Honey-soy glazed chicken wings

    • Zosia on June 04, 2020

      Delicious! I made this with chicken thighs and drumsticks; the less meaty drumsticks with the higher ratio of glaze to meat were better.

    • meginyeg on June 08, 2020

      These were super tasty and super easy to do. I used serrano pepper instead of habernaro only because that is what I had on hand. I will definitely make these again with habernaro.

  • Salmon croquettes

    • Zosia on July 30, 2020

      These were very tasty and easy to put together though next time I will pre-cook the onion. I have an aversion to uncooked onion so I grated it into the mixture hoping it would soften and meld with the other ingredients but I think the cook time wasn't long enough for that to happen. 700g skin-on fillet of pink salmon, baked from frozen, yielded the amount needed for this recipe. Good with both tartar sauce and lemon wedges.

    • Lepa on June 23, 2020

      I thought these were very good. They were easy to make (with pantry ingredients!) and held together very well (always an issue with croquettes). We really enjoyed them with the remoulade sauce.

    • etcjm on July 01, 2020

      Very good. Large can of salmon turned into quite a number of croquettes. Used gluten free bread crumbs (quickly toasted bread!). I can't eat potato so when I see something like this without potato I jump on it. Served with cauliflower cheese. The remoulade was good but there was too much. Don't know what I'll do with the amount of sauce that's left. Interested to see what they're like cold. Could be good for buffet lunch (or what my daughter calls a picky!)

  • Island banana bread

    • Zosia on July 03, 2020

      This was a delicious, tender cake with complex flavour. Though it was enjoyed as is, I would reduce the sugar next time as it was sweeter than I like. It took an extra 10 minutes to bake in my oven.

    • Lepa on June 23, 2020

      I like spiced banana bread so this was a treat but I'm not sure it's good enough to justify all the extra steps this recipe requires. I will probably make it again but it's not going to replace our house banana bread recipe.

    • Frenchfoodie on June 06, 2020

      The dates add a nice moisture and the whole loaf is deeply tasy and light in texture in spite of my not following the 4 bowl (!) directions, using just two. I’d up the spices in the future; given the dark sugar and molasses this can take more than a usual recipe.

  • Barbecued pork shoulder

    • Zosia on June 07, 2020

      I also oven braised this but with stock. I served it sliced the first day and in pulled pork sandwiches the next with the molasses bbq sauce. It was delicious!

    • MarciK on March 29, 2020

      Instead of grilling this, I cooked it in the oven at 325 degrees covered with a little water in the bottom. At the end, I took off the lid and turned the temperature up to 450 to let it get a better crust.

  • Molasses barbecue sauce

    • Zosia on June 07, 2020

      I don't have much experience making BBQ sauce but we thought this was delicious. It was tangy and not too sweet. I used it with slow roast pork, both sliced and pulled in sandwiches.

  • Jamaican jerk ribs with pineapple-mango salsa

    • Zosia on June 18, 2020

      I used pork tenderloin which we cooked on the grill and it was delicious! Each component had some heat and without knowing how hot the end product would be, I played it safe, using 1 seeded scotch bonnet in the sauce and a seeded jalapeno in the salsa. I also omitted the garlic and oil from the salsa. The dish was incredibly flavourful and not too hot for us in the end especially with the cooling salsa (which I can eat by the bowlful, it's so good). I'll try chicken next time.

    • Kduncan on April 26, 2020

      We enjoyed this recipe, though the pineapple mango salsa was by far the best part. The cooking time and temp on the ribs made our baby backs a bit burn on the outside, in the future I'd turn the temp down after removing the foil. The sauce for the ribs was very different, as we are mostly mustard sauce people for ribs, but also very good.

  • Sweet potato-mango cake

    • Zosia on June 06, 2020

      This had very good flavour, which improved next day, and a tender crumb. It was quite sweet even with a 50g (1/4 cup) reduction in sugar.

  • Cola barbecue sauce

    • Zosia on July 31, 2020

      Tangy, smoky and delicious (and not too sweet). It went very well with the meatball recipe in the book.

  • Pork chops with rich caper-lemon sauce

    • Barb_N on June 22, 2020

      This satisfied a craving for pork chops. The sauce is indeed rich, this is not a lemon forward piccata sauce. Served with roasted vegetables and a green salad with a tart vinaigrette for contrast. Delicious, would make again.

    • Lepa on June 29, 2020

      I made this sauce to serve with roasted fish. The combination was delicious but it never got thick enough. I suspect it needs much longer to simmer/reduce?

    • Kduncan on May 07, 2020

      Very easy pork chop recipe. I love lemon and capers, so this was a pleaser to me.

  • Smothered pork chops [Ruth L. Gaskins]

    • Barb_N on June 22, 2020

      Photo uploaded in error. Pork chops with rich caper-lemon sauce

  • Caribbean roast pork

    • Barb_N on June 28, 2020

      I knew this was going to be amazing when I assembled the dry rub. Marinated it for 24 hours and took it low and slow- 250 degrees after the first hour. Just coming out of the oven the rum predominated, but that dissipated quickly. This was mind blowing. Served with sautéed corn derived from the Maque Choux recipe, and a simple coleslaw of Napa cabbage, mayo & cider vinegar.

    • Smokeydoke on June 15, 2020

      This was delicious. I cooked it at 250F till an internal temp of 190F and it was just shy of pulled pork. I served it with coconut rice and green peas, the perfect pairing. Photo included.

    • Lsblackburn1 on June 30, 2020

      I should have read these notes first because I kept mine at 350 the whole time and it ended up a bit on the dry side (not all, but I’m super critical of myself!) . The rub was awesome and mostly I’m pretty happy with how it came out.

  • Savannah pickled shrimp

    • Barb_N on June 27, 2020

      I made this for our first socially-distanced dinner planned with 2 other guests, outside. Rained out at the last minute, leaving more for us! I only used 1/3 of the chile pepper because I don't do heat well, and my pickling spice had red pepper flakes. I could just notice a bit of heat and could have used more of the pepper. I also cringed at the amount of olive oil in the marinade- 3/4 c for 2 lb shrimp. I cut back to 1/2 c and increased the vinegar by 1/2 c. I liked this balance. This was sufficiently pickled after about 8 h in the fridge. I will definitely make this again. ETA- the spice became more pronounced after a day or so in the fridge; I’m happy I held back on the chile pepper.

  • Sorrel (hibiscus) tea

    • Foodycat on August 09, 2020

      I made a half quantity, and let infuse for a day. For the half quantity I made a rich simple syrup from 100g demerara sugar and 50ml water, which was enough to take the edge off but still leave it tangy and bright. It was very nice - my first sip when it was cool but not chilled was quite gingery, but after a few hours in the fridge the subtle cinnamon and clove flavour came through more. Very refreshing on a hot day - I think the rest of it is going to become a sorrel margarita!

  • Sweet potato biscuits with ham

    • Foodycat on August 04, 2020

      I'm wondering if the sweet potatoes we get in the UK are much wetter than American sweet potatoes - I didn't add any extra milk and had an almost unworkably wet dough. I had to add loads of extra flour, so to avoid overworking it I just cut it into rectangular biscuits. Made a pleasantly-flavoured, quite spongy biscuit which was nice with the ham, but I wouldn't make them again.

  • Fried corn with green peppers (Maque choux)

    • Foodycat on July 28, 2020

      I used only 2 ears of corn but kept the rest the same for a side dish for 2 people. It was so delicious! My husband, who doesn't particularly like corn, thought it was wonderful and will happily eat it for the rest of the summer.

  • Jambalaya

    • Foodycat on August 05, 2020

      I fiddled the quantities to make less but still ended up with 4 hefty portions. I used a piece of gammon instead of the salt pork and ham, but had to add a splash of olive oil for frying the vegetables because it wasn't very fatty. I added a stick of celery because I like it. My cat was lying on the cookbook so I had to guess at the amount of paprika and salt - ended up using a bit more paprika and a bit less salt. It was very nice! The parching technique for the rice is new to me but it did give lovely separate grains.

    • babyfork on April 18, 2020

      I halved the recipe. Since there's a bit of a pandemic I used what I had on hand. I used pancetta instead of the salt pork (it tells you to remove the salt pork after browning it and drain on a paper towel, but never tells you if you are supposed to add it back in a some point, so I left it out since it was pretty salty). I used canned Muir Glen fire-roasted diced tomatoes instead of fresh and a 4 oz can of mild Hatch green chiles instead of the green bell pepper. I had everything else. Baked for 20 minutes and added the shrimp and baked for ten more. The rice was the tiniest bit crunchy, so I think a little more liquid and time would have been good. But it was very tasty.

  • Corn and potato chowder with crab

    • lkgrover on July 25, 2020

      This has a rich blend of flavors, but no single overpowering taste. I used bacon fat (did not add the bacon), and substituted chicken stock for vegetable stock.

    • Lepa on June 14, 2020

      This turned out good but wasn't as creamy or flavorful as I had hoped. The crab was SO EXPENSIVE and I'm not sure this was the best way to use it. A couple of notes: I used store bought vegetable stock so I am sure that impacted the final flavor. I suspect chicken stock may have been more savory and a better fit- or the homemade stock from the book. I also used bacon but there was no discernible bacon flavor at the end. The recipe didn't say if the bacon should be used as a garnish so we just ate it while waiting for the chowder to cook.

  • Broccoli and cauliflower salad with curried dressing

    • Lepa on June 16, 2020

      This is good but a bit too sweet. I ended up eating almost the whole bowl myself (so yeah, I liked it a lot). The Smitten Kitchen broccoli slaw is a family favorite and this is a nice twist on the idea but everyone in my family prefers the less-sweet Smitten version better. If I make this recipe in the future I will probably cut the sugar in half.

  • Layered garden salad with garlic and herb dressing

    • Lepa on June 15, 2020

      I usually make very plain salads (like my mom, who is European, did) with lettuce and a sharp vinaigrette so this salad, with all the flavors and textures and creamy dressing, was a treat. The salad dressing needed a bit more salt and I might add more egg next time but it was otherwise perfect.

  • Country-style potato salad

    • Lepa on June 23, 2020

      This is good. It's very similar to the potato salad I grew up eating.

  • Black-eyed peas and rice

    • Lepa on August 01, 2020

      I didn't have time so I reduced the stock by 1/3 and cooked the peas in the pressure cooker. I also used bacon but didn't have a ham hock. When the peas were tender I added rice and followed the directions. Total comfort food! This is very good - but my family prefers the Tanis recipe in the New York Times.

  • Sweet potato bread

    • Lepa on June 08, 2020

      This is a nice bread for breakfast. It's like pumpkin bread, not too sweet, with a nice texture. I steamed the sweet potatoes (whole).

  • Rémoulade sauce

    • Lepa on June 23, 2020

      This is delicious sauce. We ate it with the salmon croquettes. The ingredients are very similar to the potato salad so I wouldn't recommend eating them together because it's a bit much as a combination. I didn't have creole mustard so I used a stone ground/dijon blend and it was perfect.

  • Orange biscuits

    • Lepa on June 28, 2020

      This is such a unique and delicious recipe. The biscuit kneading and rolling technique worked well and solved the problem I usually have, which is too many crumbly bits that won't come together. The resulting biscuits were tender and delicious. I loved serving these for breakfast and expect this to become a regular treat in our house. I didn't end up with twelve biscuits. Instead, I got nine. Maybe I didn't roll the dough out thinly enough (but the end result is perfect so I'm not worried about it). There was too much room when I put them in a 9 inch round pan so I transferred them to an 8 x 8 pan and they fit perfectly.

  • Sautéed greens

    • Lepa on August 01, 2020

      This is spicy and flavorful. I made it with two bunches of chard and one bunch of mustard.

  • Catfish étouffée

    • Lepa on June 15, 2020

      This is so delicious! I made this with cod because that's what we had. I didn't use the full amount of cayenne or pepper because I was concerned it would be too hot for the kids. I also didn't let the roux brown enough and will be more patient next time.

    • patioweather on June 09, 2020

      Superb, but next time I would add more water to the roux and less butter. As it was, I added an extra cup and a half of water but the full amount of butter.

  • Baked macaroni and cheese

    • KristenS on July 28, 2020

      I agree that this tastes surprisingly light considering the ingredients. It was actually a lot easier to make than my usual recipe with a roux and cheese sauce. I worried it wouldn't be creamy after simply layering the cheese and pouring over the evap. milk, but it really was. I used smoked paprika on top (because I like it) and that was a nice touch. Will make this again.

    • Lsblackburn1 on June 30, 2020

      Is it weird to say this is a “lighter” Mac and cheese? It’s really different than other Mac and cheeses I’ve made, but totally tastes like a Mac and cheese should. Easier since you don’t have to make a roux and all that, too.

  • Lemon tea cake

    • KristenS on July 27, 2020

      Considering all the eggs and butter, this cake is amazingly light. Quite delicious. The lemon lovers in the house loved it, the chocolate lovers thought the glaze was maybe a bit too tart. I would definitely make this again in loaf pans and use it in a trifle.

  • Braised lamb shanks with peanut sauce (Mafé)

    • Kduncan on May 07, 2020

      Way more time intensive than I thought it would be. Overall it's a really good dish, just takes about 4.5 hours from start to finish.

  • Sweet potato salad with orange-maple dressing

    • Kduncan on May 07, 2020

      Pretty simple recipe, only problem I found was that the cook time on the potatoes caused mine to be overcooked. We really enjoyed the flavors on this, and the fact that it makes a huge amount so we've been blessed with the leftovers it's given us.

    • pattyatbryce on June 12, 2020

      Parboil is MUCH too long to grill after with that size of veg. Need bigger pieces or boil less before grilling. Like Kduncan, I had mush and couldn't grill. Didn't really love the vinegar-forward flavor so much.

  • Hot water cornbread

    • Kduncan on April 26, 2020

      Very easy cornbread. It's not the light and fluffy type, and is denser, which is the type I like the most. Really needs butter on top when eating too (which is a positive in my point of view).

  • Collard greens with cornmeal dumplings

    • patioweather on June 04, 2020

      I made the dumplings smaller and cooked them longer and they were still quite dense. I would make them considerably smaller if I did it again, and increase the ratio of white flour to cornmeal.

  • Buttermilk fried chicken

    • etcjm on June 22, 2020

      Keeper. I have been told to put all other fried chicken recipes in the bin. Everyone enjoyed this. Used kefir, as buttermilk is not so easy to get in the UK and I make my own kefir. Didn't have celery salt so used caraway. Marinated for 7 hours. Fried in batches and finished in the oven, as I always worry it isn't cooked. Yummy!

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Reviews about this book

  • Food52

    The scholar and cookbook author painstakingly recovered and reviewed nearly 400 black cookbooks from the past two hundred years...She places recipes found from her research alongside her own

    Full review
  • 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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