-- SIGNED COPIES --

"A celebration of African American cuisine right now, in all of its abundance and variety."--Tejal Rao, The New York Times

JAMES BEARD AWARD WINNER - IACP AWARD WINNER - IACP BOOK OF THE YEAR - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review - The New Yorker - NPR - Chicago Tribune - The Atlantic - BuzzFeed - Food52

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 Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs
 to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking--deeply beautiful, culturally diverse, fit for celebration.

BIO

Toni Tipton-Martin is a culinary journalist and community activist and the author of the James Beard Award-winning The Jemima Code. 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.

REVIEWS

"Toni Tipton-Martin, I thank you for writing Jubilee. . . . Your graceful writing beckons, your immaculate historical research illuminates, your recipes are ones I will be cooking . . . for years to come. I let out an audible gasp upon seeing the beautiful black hands gracing Jerrelle Guy's lovely photographs, those hands as much a visual reminder of what has been missing for so long from American culinary culture as they hold promise for a possible, more equitable future." --Adeena Sussman, The New York Times Style Magazine, "The Cookbooks You Need for 2020"

"A comprehensive account of African American recipes and foodways. From the kitchens run by enslaved people to the family tables of freemen to the careers of entrepreneurs and chefs, Jubilee covers the breadth of a true American cuisine." --The Washington Post

Clarkson Potter Publishers  /  November 05, 2019

1.0" H x 10.1" L x 8.1" W (2.52 lbs) 320 pages