Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook
“A celebration of African American cuisine right now, in all of its abundance and variety.”—Tejal Rao, The New York Times
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?
By Toni Tipton-Martin, Published by Clarkson Potter, 2019, 320 pages, hardcover.