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 is a culinary journalist and community activist and the author of the James Beard Award-winning The Jemima Code. Her collection of more than three hundred 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.In 2021, she was named the Julia Child Award recipient.
“Toni Tipton-Martin, I thank you for writing Jubilee. . .
. Your graceful writing beckons, your immaculate historical
research illuminates, your recipes are ones I will be
cooking . . . for years to come. I let out an
audible gasp upon seeing the beautiful black hands gracing Jerrelle
Guy’s lovely photographs, those hands as much a visual reminder of
what has been missing for so long from American culinary culture as
they hold promise for a possible, more equitable future.”—Adeena
Sussman, The New York Times Style Magazine, “The Cookbooks You Need
for 2020”
“A comprehensive account of African American recipes and
foodways. From the kitchens run by enslaved people to the family
tables of freemen to the careers of entrepreneurs and chefs,
Jubilee covers the breadth of a true American cuisine.”—The
Washington Post
“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
“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
“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)
“[A] fascinating cookbook . . . Tipton-Martin enjoys unparalleled
skills at building bridges between the past and present, making
this volume inspirational on many levels.”—Publishers Weekly
(starred review)
“Like all the best cookbooks . . . this one will feed a lot more
than just your stomach.”—Chowhound
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