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Book Description
 
Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of
African American cuisine. She’s introduced us to black cooks, some long forgotten, who
established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson
introduced French haute cuisine to this country, who do you think actually cooked it? In Jubilee,
Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along
with these pioneering figures, from enslaved chefs? to middle- and upper-class writers and
entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood
Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more
decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with
Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African
American cooking—deeply beautiful, culturally diverse, fit for celebration.
 
 
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