Jubilee

<b>&#147;A celebration of African American cuisine right now in all of its abundance and variety.&#148;&#151;Tejal Rao <i>The New York Times</i></b><br> <br><b><b>JAMES BEARD AWARD WINNER &#149;</b> IACP AWARD WINNER &#149; IACP BOOK OF THE YEAR&#160;&#149; <b>TONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT</b> <br><br>NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY <i>The New York Times Book Review </i>&#149; <i>The New Yorker &#149; </i>NPR &#149; <i>Chicago Tribune</i> &#149; <i>The Atlantic </i>&#149; <i>BuzzFeed </i>&#149; <i>Food52</i><br></b><br> Throughout her career Toni Tipton-Martin has shed new light on the history breadth and depth of African American cuisine. She&#146;s introduced us to black cooks some long forgotten who established much of what&#146;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? <br> &#160;<br> In <i>Jubilee </i>Tipton-Martin brings these masters into our kitchens. Through recipes and stories we cook along with these pioneering figures from enslaved chefs&#8232; to middle- and upper-class writers and entrepreneurs. With more than 100 recipes from classics such as <b>Sweet Potato Biscuits</b> <b>Seafood Gumbo</b> <b>Buttermilk Fried Chicken</b> and <b>Pecan Pie with Bourbon</b> to lesser-known but even more decadent dishes like <b>Bourbon &amp; Apple Hot Toddies</b> <b>Spoon Bread</b> and <b>Baked Ham Glazed with Champagne</b> <i>Jubilee </i>presents techniques ingredients and dishes that show the roots of African American cooking&#151;deeply beautiful culturally diverse fit for celebration.<br><br><b>Praise for <i>Jubilee</i></b><br><br>&#147;There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques new flavors new narratives&#151;everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin&#146;s <i>Jubilee.</i>&#148;<b>&#151;Sam Sifton</b> <b><i>The New York Times</i></b><br><br>&#147;Despite their deep roots the recipes&#151;even the oldest ones&#151;feel fresh and modern a testament to the essentiality of African-American gastronomy to all of American cuisine.&#148;<b>&#151;<i>The New Yorker</i><br><br></b>&#147;<i>Jubilee</i> is part-essential history lesson part-brilliantly researched culinary artifact and wholly functional not to mention deeply delicious.&#148;<b>&#151;<i>Kitchn</i><br></b><br>&#147;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.&#148;<b>&#151;<i>Taste</i></b>