Jubilee: Recipes from Two Centuries of African-American Cooking by Toni Tipton-Martin
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Benne wafers (page 25)
from Jubilee: Recipes from Two Centuries of African-American Cooking Jubilee by Toni Tipton-Martin
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Rémoulade sauce (page 44)
from Jubilee: Recipes from Two Centuries of African-American Cooking Jubilee by Toni Tipton-Martin
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Codfish balls (page 44)
from Jubilee: Recipes from Two Centuries of African-American Cooking Jubilee by Toni Tipton-Martin
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Crab cakes (page 46)
from Jubilee: Recipes from Two Centuries of African-American Cooking Jubilee by Toni Tipton-Martin
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Deviled crab (page 47)
from Jubilee: Recipes from Two Centuries of African-American Cooking Jubilee by Toni Tipton-Martin
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Ginger punch (page 59)
from Jubilee: Recipes from Two Centuries of African-American Cooking Jubilee by Toni Tipton-Martin
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Notes about this book
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- ISBN 10 1524761737
- ISBN 13 9781524761738
- Linked ISBNs
- 9781524761745 eBook (United States) 11/5/2019
- 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.
Other cookbooks by this author
- The Jemima Code: Two Centuries of African American Cookbooks
- Jubilee: Recipes from Two Centuries of African-American Cooking
- Juke Joints, Jazz Clubs, and Juice: Cocktails from Two Centuries of African American Cookbooks
- Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book: Cocktails from Two Centuries of African American Cookbooks
- A Taste of Heritage: The New African-American Cuisine
- A Taste of Heritage: The New African-American Cuisine