Jubilee Toni Tipton-Martin Recipes from 2 centuries of African American Cooking
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Jubilee Toni Tipton-Martin
Recipes from two centuries of African American Cooking
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?
In Jubilee, 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 as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking — deeply beautiful, culturally diverse, fit for celebration.
ISBN 978-1-5247-6173-8
Cooking- Regional & Ethic- American
Binding: Hardcover
Publication date: 11/05/2019
Publisher:Clarkson Potter Publishers
Pages: 320
Height: 1.00IN
Width: 8.10IN
Weight: 2 lbs 14.8 oz
Illustration: Yes
Author: Toni Tipton-Martin
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