Jubilee (Recipes from Two Centuries of African American Cooking)

by Toni Tipton-Martin

Hardcover, 2019

Status

Call number

Individual Chef -- TIP

Call number

Individual Chef -- TIP

Publication

Clarkson Potter Publishers (2019), Edition: 1, 320 pages

Description

Cooking & Food. History. Nonfiction. HTML:�A celebration of African American cuisine right now, in all of its abundance and variety.��Tejal Rao, The New York Times JAMES BEARD AWARD WINNER � IACP AWARD WINNER � IACP BOOK OF THE YEAR � TONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review � The New Yorker � NPR � Chicago Tribune � The Atlantic � BuzzFeed � Food52 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. Praise for Jubilee �There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives�everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin�s Jubilee.��Sam Sifton, The New York Times �Despite their deep roots, the recipes�even the oldest ones�feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.��The New Yorker�Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.��Kitchn �Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.��Taste.… (more)

Language

Physical description

320 p.; 10.3 inches

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