Jubilee : recipes from two centuries of African American cooking / Toni Tipton-Martin.
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 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.
Record details
- ISBN: 9781524761745
- ISBN: 1524761745
- Physical Description: 1 online resource
- Publisher: New York : Clarkson Potter/Publishers, [2019]
Content descriptions
General Note: | Includes indexes. |
Source of Description Note: | Description based on online resource; title from digital title page (viewed on January 23, 2020). |
Search for related items by subject
Subject: | African American cooking. Cooking, American > Southern style. COOKING / Regional & Ethnic / American / Southern States. African American cooking. Cooking, American > Southern style. |
Genre: | Electronic books. Cookbooks. Cookbooks. |