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Jubilee: Recipes from Two Centuries of African-American Cooking

Jubilee: Recipes from Two Centuries of African-American Cooking

by Toni Tipton-Martin

Hardcover

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Available for Pre-Order. This item will be available on November 5, 2019

Overview

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.

Product Details

ISBN-13: 9781524761738
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 11/05/2019
Pages: 320
Sales rank: 412,426
Product dimensions: 8.00(w) x 10.00(h) x (d)

About the Author

TONI TIPTON-MARTIN is a culinary journalist and community activist, and author of the James Beard Award-winning The Jemima Code. Her collection of more than 300 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.