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Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook
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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 ...more
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 ...more
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Hardcover, 320 pages
Published
November 5th 2019
by Clarkson Potter Publishers
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Start your review of Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook
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
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
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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.
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!
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.
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