{"product_id":"jubilee-recipes-from-two-centuries-of-african-american-cooking-a-cookbook-hardcover","title":"Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eToni Tipton-Martin\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"A celebration of African American cuisine right now, in all of its abundance and variety.\"--Tejal Rao, \u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\u003cb\u003eJAMES BEARD AWARD WINNER -\u003c\/b\u003e IACP AWARD WINNER - IACP BOOK OF THE YEAR - \u003cb\u003eTONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT\u003c\/b\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eThe New York Times Book Review \u003c\/i\u003e- \u003ci\u003eThe New Yorker - \u003c\/i\u003eNPR - \u003ci\u003eChicago Tribune\u003c\/i\u003e - \u003ci\u003eThe Atlantic \u003c\/i\u003e- \u003ci\u003eBuzzFeed \u003c\/i\u003e- \u003ci\u003eFood52\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e 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? \u003cp\u003e\u003c\/p\u003e In \u003ci\u003eJubilee, \u003c\/i\u003eTipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs\u2028 to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as \u003cb\u003eSweet Potato Biscuits\u003c\/b\u003e, \u003cb\u003eSeafood Gumbo\u003c\/b\u003e, \u003cb\u003eButtermilk Fried Chicken\u003c\/b\u003e, and \u003cb\u003ePecan Pie with Bourbon\u003c\/b\u003e to lesser-known but even more decadent dishes like \u003cb\u003eBourbon \u0026amp; Apple Hot Toddies\u003c\/b\u003e, \u003cb\u003eSpoon Bread\u003c\/b\u003e, and \u003cb\u003eBaked Ham Glazed with Champagne\u003c\/b\u003e, \u003ci\u003eJubilee \u003c\/i\u003epresents techniques, ingredients, and dishes that show the roots of African American cooking--deeply beautiful, culturally diverse, fit for celebration. \u003cp\u003e\u003c\/p\u003e\u003cb\u003ePraise for \u003ci\u003eJubilee\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives--everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin's \u003ci\u003eJubilee.\u003c\/i\u003e\"\u003cb\u003e--Sam Sifton, \u003c\/b\u003e \u003cb\u003e\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"Despite their deep roots, the recipes--even the oldest ones--feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.\"\u003cb\u003e--\u003ci\u003eThe New Yorker\u003c\/i\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"\u003ci\u003eJubilee\u003c\/i\u003e is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.\"\u003cb\u003e--\u003ci\u003eKitchn\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\"Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.\"\u003cb\u003e--\u003ci\u003eTaste\u003c\/i\u003e\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eToni Tipton-Martin\u003c\/b\u003e is a culinary journalist and community activist and the author of the James Beard Award-winning \u003ci\u003eThe Jemima Code\u003c\/i\u003e. Her collection of more than three hundred African American cookbooks has been exhibited at the James Beard House, and she has twice been invited to the White House to participate in First Lady Michelle Obama's programs to raise a healthier generation of kids. Tipton-Martin is a founding member of the Southern Foodways Alliance and Foodways Texas. In 2021, she was named the Julia Child Award recipient.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 10.1 x 8.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 05, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51984429252909,"sku":"9781524761738","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/cTVFcUp2cTFabmNMc1lWUTdVNjA3QT09.webp?v=1776093146","url":"https:\/\/ishookbooks.com\/products\/jubilee-recipes-from-two-centuries-of-african-american-cooking-a-cookbook-hardcover","provider":"iShook Books","version":"1.0","type":"link"}