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: | |
|---|---|
| Format: | Books Print Book |
| Language: | English |
| Published: |
New York :
Clarkson Potter/Publishers,
[2019]
|
| Edition: | First edition. |
| Subjects: | |
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| LEADER | 00000cam a2200000Mi 4500 | ||
|---|---|---|---|
| 001 | on1125014089 | ||
| 003 | OCoLC | ||
| 005 | 20191101152600.0 | ||
| 008 | 191025s2019 nyua 001 0 eng d | ||
| 010 | |a 2019006495 | ||
| 020 | |a 9781524761738 |q (hardcover) | ||
| 020 | |a 1524761737 |q (hardcover) | ||
| 035 | |a (OCoLC)1125014089 | ||
| 040 | |a FMG |b eng |e rda |c FMG |d TCH |d LEB |d PCB | ||
| 050 | 0 | 0 | |a TX715 |b .T598 2019 |
| 082 | 0 | 0 | |a 641.59/296073 |2 23 |
| 100 | 1 | |a Tipton-Martin, Toni, |e author. | |
| 245 | 1 | 0 | |a Jubilee : |b recipes from two centuries of African-American cooking / |c Toni Tipton-Martin. |
| 250 | |a First edition. | ||
| 264 | 1 | |a New York : |b Clarkson Potter/Publishers, |c [2019] | |
| 300 | |a 319 pages : |b color illustrations ; |c 27 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 500 | |a Includes indexes. | ||
| 520 | 0 | |a 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. | |
| 650 | 0 | |a African American cooking. | |
| 650 | 0 | |a Cooking, American |x Southern style. | |
| 655 | 0 | |a Cookbooks. | |
| 994 | |a C0 |b PCB | ||
| 949 | |a CCL |b CadNF |c 641.5929 Ti |d i |e 39241503566692 |f 678263 |g ddc |j 01/28/2020 | ||
| 949 | |a schlow |b SANON |c 641.5929 TIP |d i |e 39635104046344 |f 670917 |g ddc |j 09/30/2019 | ||
| 949 | |a schlow |b SANONNE |c 641.5929 TIP |d o |e 39635104877412 |f 819737 |g ddc |j 05/27/2026 | ||
| 999 | |a 435928 | ||
