Jubilee: Recipes From Two Centuries Of African American...
| Item Information | |
|---|---|
| Item#: | 9781524761738 |
| Author | Tipton-Martin, Toni |
| On Hand | 1 |
\"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 BYThe 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?
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 Bourbon to 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 cooking-deeply beautiful, culturally diverse, fit for celebration.
Praise forJubilee
\"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&sJubilee.\"-Sam Sifton, The New York Times
\"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.\"-The New Yorker
\"Jubileeis part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.\"-Kitchn
\"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.\"-Taste
JAMES BEARD AWARD WINNER • IACP AWARD WINNER • IACP BOOK OF THE YEAR • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BYThe 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?
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 Bourbon to 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 cooking-deeply beautiful, culturally diverse, fit for celebration.
Praise forJubilee
\"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&sJubilee.\"-Sam Sifton, The New York Times
\"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.\"-The New Yorker
\"Jubileeis part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.\"-Kitchn
\"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.\"-Taste