Jubilee

Jubilee Recipes from Two Centuries of African American Cooking

First edition

Hardback (07 Nov 2019)

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Publisher's Synopsis

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 African-American cooking found in--and between--the lines of three centuries' worth of African-American cookbooks. Tipton-Martin builds on that research in Jubilee, adapting recipes from those historic texts for the modern kitchen. What we find is a world of African-American cuisine--made by enslaved master chefs, free caterers, and black entrepreneurs and culinary stars--that goes far beyond soul food. It's a cuisine that was developed in the homes of the elite and middle class; that takes inspiration from around the globe; that is a diverse, varied style of cooking that has created much of what we know of as American cuisine.

Book information

ISBN: 9781524761738
Publisher: Clarkson Potter/Publishers
Imprint: Clarkson Potter
Pub date:
Edition: First edition
DEWEY: 641.59296073
DEWEY edition: 23
Language: English
Sales rank: 55929
Number of pages: 319
Weight: 1318g
Height: 262mm
Width: 210mm
Spine width: 22mm