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

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Notes about Recipes in this book

  • 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.

    • stef on December 06, 2020

      We really enjoyed this dish. I used drumsticks and rice vinegar in the marinate. 1/2 teaspoon of chilli because I didn't have the peppers. Drumsticks were cooked in 40 minutes. A repeat

    • 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.

  • 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.

  • 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.

    • Lsblackburn1 on January 16, 2021

      I found these to be tasty, but a bit dense. Also I think they needed more salt. First time making sweet potato biscuits, so now I want to try other recipes to compare.

    • lholtzman on September 24, 2020

      I froze these unbaked after forming. It works well.

  • Salmon croquettes

    • 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!)

    • PanNan on January 12, 2021

      This is an outstanding salmon patty/croquette recipe. The cayenne pepper gives it just the right amount of kick. I sometimes substitute red bell pepper for the celery for some color. I also add the crumbs gradually, adding as needed, because it sometimes get a little dry with the full amount resulting in the patties crumbling and not holding together. I lightly coat the patties in the flour and also fry them in melted butter for a delicious crispy and brown coating.

    • Samallyn6 on August 22, 2020

      These are incredibly yummy, I used canned salmon and you would never know this dish basically came out of my pantry! I will make this again and again. The Remoulade is great, too. Make sure to get the Zatarain's Creole Mustard for it.

    • stef on November 26, 2020

      As everyone says these are delicious and quick to make. I really liked the crunch from the celery and onions.i used Cajun seasoning instead of cayenne pepper. Used 2 cans of salmon weighed 13 oz.

    • 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.

    • 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.

    • southerncooker on August 21, 2020

      delicious. Daughter and I put kewpie mayonnaise on ours and hubby ate plain. I used whole wheat panko for bread crumbs.

    • bernalgirl on September 01, 2020

      Outstanding as written, a family favorite. Served with homemade tartar sauce

  • 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.

  • Codfish balls

    • southerncooker on January 03, 2021

      These were good but I had problems getting them to stay together while dipping and coating with bread crumbs. I flattened them and made cakes instead of balls.

  • Crab cakes

    • Baxter850 on January 11, 2021

      Great flavor. These are fried. The crab gets a little chewier than with a pan sauté. Would go with a sauce other than tartar sauce.

  • Deviled crab

    • Foodycat on August 30, 2020

      I planned this, with toasted baguette and a salad, as a summery dinner but then the weather didn't cooperate - I made it into baked rigatoni instead, mixing the crab mixture through the cooked pasta, then topping with the buttered breadcrumbs. It was very nice - super rich - but we felt that a bit of diced celery or green chilli through it would be an improvement.

  • 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.

  • 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.

  • 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!

  • Mint juleps

    • Foodycat on August 30, 2020

      I really need to accept that I like mint and I like bourbon but I do not enjoy a mint julep. I keep trying. This one was too sweet for me.

  • Buttermilk biscuits

    • Lepa on September 24, 2020

      I didn't have shortening so I made these with butter and they were very good. Next time I might make bigger biscuits, as these were pretty small.

  • 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.

  • Gingerbread waffles and cream

    • 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.

    • 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.

    • Nkrieda78 on December 06, 2020

      I used our molasses on hand which is described as mild, and all Penzy’s spices. We loved them! Definitely tasted and smelled of gingerbread in the most pleasant way possible. So perfect for a December Sunday morning!

  • Old-fashioned pancakes with berry syrup

    • southerncooker on August 20, 2020

      My go to pancakes are from Joy of Cooking. These are delicious as well. I didn't make one of the syrups but do hope to try sometime. Hubby ate maple syrup and I ate some homemade peach topping I had on hand.

    • stef on November 22, 2020

      Pancakes were o.k. but a pretty ordinary recipe

  • 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).

  • Extra-light buttermilk cornbread

    • PanNan on January 12, 2021

      I've made this recipe several times and it's a winner each time. It's become the family go-to cornbread recipe now.

    • lholtzman on September 24, 2020

      A bit dry. Maybe cook for less time than directed.

  • Spanish cornbread

    • southerncooker on August 17, 2020

      We don't like sugar in cornbread so I left it out. We all loved it.

  • 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).

  • Sweet potato muffins

    • lholtzman on October 09, 2020

      Baking time was about 25 minutes. Start checking at 20 minutes though.

  • Island banana bread

    • 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.

    • ChefJG on September 14, 2020

      Tasty but labor intensive and while flavor was really good on day 1, after that it tasted like “normal” banana bread so not worth the extra effort

    • 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.

    • 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.

  • Corn and potato chowder with crab

    • bernalgirl on September 01, 2020

      Can replace crab with salmon, love the technique for thickening the chowder with blended corn

    • 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.

  • Seafood gumbo

    • Bloomie on September 20, 2020

      Made this today and it was out of this world!! I used half the salt and half the cayenne pepper, added mussels along with the oysters, crab and shrimp. Simply delicious!!

  • West African groundnut stew

    • Dannausc on January 17, 2021

      Good and hearty, though not as good as I had hoped. Needed more peanut butter. Somewhat bland. I added some chili oil to spice it up.

    • Kduncan on November 30, 2020

      Totally forgot to add the tomatoes, but other than that this came out fine, but a bit boring (probably because I forgot to add the tomatoes). I plan on making this a second time with the tomatoes.

  • 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.

    • Foodycat on August 13, 2020

      My potatoes were cut into bigger chunks and were tender in 25 minutes. I used wholegrain mustard. Whenever I make potato salad I sprinkle the potatoes with a little vinegar while they are still hot, so I did that and added the green onions, then followed the rest of the recipe as written. It's a very nice, tangy potato salad, not overwhelmingly rich. I will make it again.

  • 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.

  • 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.

  • 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.

  • Louisiana red beans and rice

    • Dannausc on January 17, 2021

      It was pretty good. My wife said it was better than Popeye’s!

  • Okra pilau

    • Lepa on August 24, 2020

      This is an interesting dish and we enjoyed it. It was especially good after we added lots of black pepper! This will be a repeat in our house.

    • southerncooker on August 21, 2020

      I omitted bacon and sauteed veggies in Avocado oil. Daughter and I loved, hubby didn't like.

  • 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.

    • patioweather on December 23, 2020

      I am not a huge fan of jambalaya but I loved this one. Based on comments here and on FB, I added a touch more tomato for liquid and baked 25 mins instead of 20. It was too soft so I will stick to the recipe next time. Instead of messing with the salt pork, I used bacon fat I already had in the fridge.

  • Rice and peas with coconut

    • hirsheys on October 11, 2020

      Quite tasty, but the recipe makes a vat and the rice came out slightly mushy. Next time I would just make the bean part, cook the rice in a rice cooker and serve separately. (Also, that way the leftovers won't overcook when reheated.)

  • Baked macaroni and cheese

    • 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.

    • 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.

  • Fried corn with green peppers (Maque choux)

    • Kduncan on September 28, 2020

      Really good side dish recipe. Looking forward to cooking again before the end of corn season.

    • hirsheys on October 11, 2020

      Absolutely delicious. Made it as written. (Sugar not necessary.)

    • bernalgirl on September 01, 2020

      Excellent as written, lends itself to variation, added tiny diced zucchini

    • southerncooker on August 17, 2020

      I didnt have bell peppers but had some Shishito Peppers and we had been eating them and were really mild. I have heard that every once in a while you'll get a spicy one. Hubby said too hot for him. Daughter said pretty spicy but eating with cornbread made it ok. Son and I didn't think that spicy.

    • dinnermints on September 02, 2020

      I thought this was fine, but it didn't knock my socks off.

    • 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.

    • Lepa on August 11, 2020

      I was a bit skeptical about this recipe but kept reading rave reviews and they were correct; this is delicious! Everyone in my family liked this and we fought over the last few spoonfuls.

  • String beans à la Creole

  • Braised celery

    • bernalgirl on September 17, 2020

      The celery becomes a wonderfully comforting and savory accompaniment to any roasted protein, my daughter described it as "like chicken soup on a plate". While this recipe is great as-is, I would also consider finishing the dish with preserved lemon, or with a squeeze of lemon and capers to give it a bit of acidity.

  • Pureed parsnips

    • Foodycat on August 23, 2020

      Usually with this type of thing I add nutmeg - I didn't and I missed it. Really good with the pork chops with lemon & caper sauce though.

  • 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.

  • 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.

    • southerncooker on August 17, 2020

      I've cooked many greens but never this method. Not sure if it was the greens I bought or the cooking method. The greens were tough but had a nice flavor. I used a pre chopped mix of mustard, kale and turnip.

  • Braised lamb shanks with peanut sauce (Mafé)

    • Foodycat on August 30, 2020

      My lamb shank was huge so I just did one between the two of us. I gave it 2 hours because it was so big but honestly it could have taken longer to get really fall-apart tender. Good flavour - the rof gremolata is a must.

    • 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.

  • Caribbean roast pork

    • 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.

    • 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.

    • bernalgirl on September 24, 2020

      The rub and glaze perfectly complement the flavor of this meat, and those crispy outside bits are irresistible. Perfect for family dinner or entertaining.

  • 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.

    • dc151 on October 31, 2020

      Fabulous dish. Just the right amount of heat- I used a seeded scotch bonnet, and a half a jalapeño for the sauce (the other half was used in the mango salsa). I used pork spare ribs, the timing/temp seemed right to me, still a bit of bite.

  • Oven-baked ribs with cola barbecue sauce

    • Jviney on August 30, 2020

      These were good - perfectly cooked by the recipe’s timeline. Everyone enjoyed them and I guess I might have expected a few more culinary fireworks after prepping the spice rub, and the baste marinade, and also the cola barbecue sauce...but I can’t find fault with the recipe, it was solid.

  • Smothered pork chops [Ruth L. Gaskins]

    • Barb_N on June 22, 2020

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

    • stef on December 13, 2020

      The sauce went great with our salmon. Made half recipe

  • Pork chops with rich caper-lemon sauce

    • Foodycat on August 23, 2020

      We grilled the pork chops so didn't have any fond incorporated into the sauce - the flavour was still excellent though. My husband wants me to make the sauce again for fish.

    • 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?

    • 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.

    • chawkins on December 29, 2020

      Great pork chop recipe, very juicy and not too lemony.

    • bernalgirl on September 01, 2020

      Absolutely delicious as written, increase sauce if you like things saucy

    • Kduncan on May 07, 2020

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

  • Chicken and dumplings

    • Riya08 on October 13, 2020

      I used already cooked chicken (whole, from making stock in the IP), and added the chicken in at the end. I did use rendered chicken fat for the dumplings, and bacon drippings for sauteeing the vegetables. The dumplings were quite sticky, but they turned out really good even if I had to add a little extra flour when kneading and rolling them out. It makes a lot!

  • 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!

  • Creole fried chicken

    • Zosia on August 29, 2020

      Family really enjoyed this. The flavour was simple but the textures of the crisp coating and the tender meat were great. This was my first time making fried chicken; I kept a close eye on the oil temperature (375F) but the coating started to burn after 5 minutes on the first side. I ended up frying the chicken for only 8 minutes (rather than 12), then baking it in the oven for 10 minutes at 425F as it wasn't quite cooked through. I used the recommended substitute of dried breadcrumbs for cracker crumbs - perhaps that's the reason the coating cooked too quickly.

  • 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.

  • Shrimp Creole

    • lholtzman on October 16, 2020

      1 cup of canned diced tomatoes in their liquid also works. I did not add the 1/2 tsp salt at the end because it was already pretty salty.

  • Lowcountry shrimp and grits

    • Dannausc on January 17, 2021

      It was quite good. I liked it a lot.

    • rollyridge on December 31, 2020

      Terrific. Very different, in my experience, in its omission of tomatoes but, as the author suggests, try it this way once. It's a revelation.

  • Louisiana barbecued shrimp

    • Vibou on September 27, 2020

      These shrimps have been on repeat around here ever since I discovered them. The sauce is so incredibly delicious, they are finger licking good. Served with fresh sourdough bread to soak up all the juices. Highly recommend them.

    • Baxter850 on September 26, 2020


    • bernalgirl on January 11, 2021

      So easy and absolutely delicious. Her directions for the sauce are perfect.

  • 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.

  • Caramel cake

    • Chaosmanager on October 25, 2020

      Cake is very dry. Don't use a cast iron skillet because it retains so much heat that after you get caramel to right color it continues cooking and gets burnt.

  • 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.

  • Bread pudding with whiskey sauce

    • lholtzman on October 29, 2020

      Challah can be used as the bread. My sugar never dissolved. Do your best, but I just ended up adding the egg and continuously whisking for 5 minutes.

  • Pralines

    • Foodycat on August 21, 2020

      The closest I have been to a praline is an episode of A Different World, so I really wasn't sure what to expect - I think I imagined a crisp butter toffee with nuts in it. The description in the headnote is "chewy" - but that doesn't really capture what I ended up with either. Mine's much closer to fudge - after beating it was too thick to dollop out spoonfuls so I just poured it into a paper-lined tin and cut it into 48 small squares when it cooled. Mine reached soft-ball stage at 3 minutes (the recipe says about 5) so that's something to watch out for. Very good flavour.

  • 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.

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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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