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Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. Shes introduced us to black cooks, some long forgotten, who established much of whats 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?
InJubilee,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 asSweet Potato Biscuits,Seafood Gumbo,Buttermilk Fried Chicken, andPecan Pie with Bourbonto lesser-known but even more decadent dishes likeBourbon & Apple Hot Toddies,Spoon Bread, andBaked Ham Glazed with Champagne,Jubileepresents techniques, ingredients, and dishes that show the roots of African American cookingdeeply beautiful, culturally diverse, fit for celebration.
