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Jubilee: Recipes from Two Centuries of African American Cooking
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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 Jub ...more
In Jub ...more
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This book is absolutely scrumptious, and has been a godsend during quarantine. I've cooked and baked my way through a good portion of this book already and I have the extra five pounds to prove it. What made it great for quarantine was the fact that most all ingredients are things you have in your cupboard already, and many are long-lasting staples such as beans, rice, and root vegetables. I got my supplies three weeks ago, have cooked almost exclusively from this cookbook, and still have at lea
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Like with most modern and recent cookbooks, Jubilee is beautifully photographed. Along with these food-porn worthy shots are wonderfully researched recipes. She uses her expertise (and I’m sure her expansive library) to introduce us to 200 years of African American cooking and its influence on not only Southern but American cuisine.
Although the book is not jam packed with recipes, what is included is quality stuff. Since the thermometer is dipping down to freezing here some nights, I immediately ...more
Although the book is not jam packed with recipes, what is included is quality stuff. Since the thermometer is dipping down to freezing here some nights, I immediately ...more
So far I’ve made two recipes both receiving rave reviews from picky palates: devil’s food cake (which I topped with Texas Sheet Cake icing. 🤤) and Luby’s style Mac-n-Cheese (which needed a little heavy cream but was otherwise devourable). So stinking good!
4.5 stars
Excellent, approachable cookbook of African American recipes. So far I've made the bread pudding and the Creole Shrimp and they've both gotten rave reviews. I have at least a dozen other recipes bookmarked.
Excellent, approachable cookbook of African American recipes. So far I've made the bread pudding and the Creole Shrimp and they've both gotten rave reviews. I have at least a dozen other recipes bookmarked.
To categorize this solely as a cookbook would not even come close to capturing this work of art. It is an exquisitely-written history that intertwines a wealth of research, nostalgia (in the best way), and a "larger vision of African American culinary history" (311) that both embraces and expands beyond soul food and the standard narrative. Toni Tipton-Martin says:
And I have tried to end dependency on the labels "Southern" and "soul," and on the assumptions that limit my ancestors' contribution...more
There is a lot of great material in this book, and I couldn't be cooking out of it at a more meaningful time. As our nation confronts, yet again, our continued history of racial injustice, it feels good to be immersing myself in the cooking that has been going on in African American communities for two hundred years.
Toni Tipton-Martin is know for having written a food column in the Los Angeles Times that did not include a recipe, but was rather an exploration of the place that food plays in the ...more
Toni Tipton-Martin is know for having written a food column in the Los Angeles Times that did not include a recipe, but was rather an exploration of the place that food plays in the ...more
Wow! No wonder this is a James Beard cookbook! Ms. Tipton-Martin is a scholar of African American cooking history as well as an incredible cook! She provides so much rich history from her in-depth research and the photos! The imagery is beautiful! I just want to sit and read and read and read. Amazing.
Grounded in encyclopedic (well, if encyclopedias were written rooted in broad and deep historical knowledge of African American culinary trends...)
Ok, so the backstory and the recipes wrestle for most impressive. She’s friendlier with lard, shortening and butter than I can be every day but soooo many special occasion recipes. I can’t wait!
Ok, so the backstory and the recipes wrestle for most impressive. She’s friendlier with lard, shortening and butter than I can be every day but soooo many special occasion recipes. I can’t wait!
Amazing recipes and beautifully written!
Amazing cookbook, as fun to read as to cook from, and I want to cook pretty much every recipes in this book. An instant classic.
4.5 stars, rounded up! Every recipe a winner--I used this for my August CTBBC book.
Part history, part cookbook. Mouthwater recipes for gatherings and interesting history.
This is the first time a cookbook has made me cry. There are so many things I never thought I'd have again--so many things I'd even forgotten I'd ever even had--now that my grandmother is gone.
I judge a cookbook by how quickly I go from reading it to cooking from it...in this case, it was less than an hour.
I judge a cookbook by how quickly I go from reading it to cooking from it...in this case, it was less than an hour.
Interesting read to see all the recipes collected and the stories that went along with them. Only giving 1-star as there were only a couple of recipes I was interested in making.
This book is a history book as much as it is a cookbook. Toni Tipton-Martin honors more than 200 years of African-American cooking in the 125 recipes in this book. Most of the recipes remind me of a culinary tour of the South, and it made my mouth water and left me itching to get in the kitchen and start cooking. Which I did. I have prepared the Seafood Gumbo, Fruit Fritters, and Lamb Curry. All were a delight to make and to share with my family. The photography in the book is stunning. This wou
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It was interesting to read about the history of so many talented African-American chefs. I'm very curious to look up the related book by this author (The Jemima Code) that actually drills down into those historical cookbooks in more detail. The recipes in this book sounded good, although most of them also seemed very rich and heavy. This struck me more as a cookbook for entertaining than an everyday cookbook. However, since the point of the book was to highlight the complexity and skill of Afric
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Jubilee: Recipes from Two Centuries of African American Cooking is an exciting compilation of history and recipes taken from many sources. The stories and sources are like learning from the family laps information shared generation to generation. The story of how a recipe came into being and then reading the actual recipe was a delight to both my eyes and the senses held in memory for many years. This was is one of the best cookbooks I have read in quite some time. I borrowed from the library bu
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It feels odd to rate and review a cookbook, but this is one I read more as a good history book and less as cookbook. I did make a few recipes and they were fine to good, but I thought the real value in this book was the history about black cooks and food that was presented throughout the book. I actually read this book cover-to-cover and the recipes almost felt like a fun enhancement to the historical text.
After reading the Jemima Code, I felt disappointed that it didn’t have more information a ...more
After reading the Jemima Code, I felt disappointed that it didn’t have more information a ...more
James Beard winner Tipton-Martin offers recipes that explore the vast African American foodways in which she is so expert. Mixed in with recipes for Spoonbread and Pork Chops in Lemon-Caper Sauce are stories and gems that deepen what is already an astounding and important collection of history, culture, and cuisine. This most important, and kitchen-worthy, guide is destined to be a core title for decades to come. Make the Coconut-Lemon Layer Cake.
2020 CODES List Winners Announced ...more
2020 CODES List Winners Announced ...more
This is a truly heirloom-quality cookbook, and has all the makings of a classic text. Tipton-Martin is a star in the food world, and her recipe development here is impeccable. All of these dishes are American classics, spiffed up for a 21st-century palate. In addition to the recipes, the abundant text that explores her astounding historical cookbook collection and synthesizes centuries of Black creativity and skill is a real treat. This is a cookbook you want to read from cover to cover, a truly
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I was pleasantly surprised to find this book at my door (thanks for the free book, @clarksonpotter). Not only does it have a wide variety of recipes that sound amazing, like crawfish bisque & coconut-lemon layer cake, it provides a historical look at recipes I might not have found otherwise (gumbo from 1881 & crab soup from 1930, for example) & stories about the author's experiences. The photography is appetizingly beautiful. I can't wait to cook my way through this book.
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I was familiar with this author from The Jemima Code, so I knew it was going to be good, but this book exceeded all of my expectations. The photography is beautiful, the recipes are accessible, and the writing style really pulled me in. I rarely read the little vignettes or background information in cookbooks, but with this book, I read them all. I learned so much about the history of African American cooking, cuisine, and social history.
Thanks for the free book, @ClarksonPotter!
Thanks for the free book, @ClarksonPotter!
This is the first time that I've "read" a cookbook from cover to cover (okay, so I skimmed the recipes, but read all of the content before). I read this as a summer bookclub read, and would definitely recommend it, especially right now. I learned a lot of interesting facts and history about where common foods and recipes derived, and I definitely look forward to trying out some of the recipes in my now free time!
![Dux [My week is Booked]](https://images.gr-assets.com/users/1536462518p2/70325250.jpg)
Made multiple items out of this cookbook and they were all delicious!
Some recipes feature ingredients that were bit harder to find. I loved the history she included with every recipe and it made me even more likely to choose a harder recipe bc I liked the history behind it! We used it on Juneteenth and will make it a tradition to use every year!
(Because a lot of the recipes are time intensive they're not going to be used as every day recipes for me).
Some recipes feature ingredients that were bit harder to find. I loved the history she included with every recipe and it made me even more likely to choose a harder recipe bc I liked the history behind it! We used it on Juneteenth and will make it a tradition to use every year!
(Because a lot of the recipes are time intensive they're not going to be used as every day recipes for me).
Well written, and beautifully photographed. I learned a lot about the history of African-American cooking and how much more it is than fried chicken and soul food.
My favorite part was the inclusion of recipe snippets taken from Tipton-Martin's extensive collection of antique cookbooks. They added a fascinating dynamic to modern recipes.
My favorite part was the inclusion of recipe snippets taken from Tipton-Martin's extensive collection of antique cookbooks. They added a fascinating dynamic to modern recipes.
”As I knelt on the cool hardwood floor in my home office, surrounded by books that span nearly two hundred years of black cooking, I realized my ancestors had left us a very special gift: a gift of freedom, culinary freedom.”
“In Jublilee, I have tried to honor the kind of joyous cooking that would have turned yesterday’s enslaved and free cooks into today’s celebrity chefs with glittering reputations grounded in restaurant fare and cookbook publishing.”
Tipton-Martin pulled out all the stops when ...more
“In Jublilee, I have tried to honor the kind of joyous cooking that would have turned yesterday’s enslaved and free cooks into today’s celebrity chefs with glittering reputations grounded in restaurant fare and cookbook publishing.”
Tipton-Martin pulled out all the stops when ...more
The actual recipes almost come second in this book to Tipton-Martin’s beautiful writing about the history and culture of the food and recipes of African American cooking. Almost every (if not every) recipe is accompanied by a photo of the finished dish, and they all look mouth-watering. Some are more involved, but none appear to be terribly difficult.
Jubilee is a wonderful combination of rich history and recipes that are beautifully photographed. I’m eager to learn recipes I’ve eaten but the tradition of making them wasn’t passed down through immediate family. I checked my copy out from the library but know I need a personal copy. I can’t wait to come back to recipes as different occasions arise to make them.
One of our most fun T4SJ book clubs yet was reading this book, trying out different recipes and sharing our results virtually. (The only thing better would have been a live dinner party with her cocktails.). Tiption-Martin preserves Black history through food and the stories around food in this cookbook/part memoir. A beautiful book.
Liked the history interlaced with the recipes. It would make for an interesting docuseries. As another reviewer said, I think the cooking time on some recipes might be off and I wish the publisher had thought more about the font (the 3 and 5 look similar at a glance.) It can be difficult to find fresh okra and seafood where I live, so I'll probably end up donating this book to the library.
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Toni Tipton-Martin is an award-winning food and nutrition journalist who is busy building a healthier community through her books, classes, and foundation. She is a James Beard Book Award winner and has appeared as a guest judge on Bravo’s Top Chef. In 2016, Toni was featured on CBS Sunday Morning’s annual Food Show; in the anthology, Best Food Writing of 2016; and in Aetna’s 35th Annual African A
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