Jubilee recipes from two centuries of African-American cooking
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...
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| Main Author: | |
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| Format: | Books Print Book |
| Language: | English |
| Published: |
New York :
Clarkson Potter/Publishers,
[2019]
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| Edition: | First edition. |
| Subjects: | |
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| Summary: | 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. |
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| Item Description: | Includes indexes. |
| Physical Description: | 319 pages : color illustrations ; 27 cm |
| ISBN: | 9781524761738 1524761737 |
| Author Notes: |
