{"product_id":"jubilee-recipes-from-two-centuries-of-african-american-cooking-a-cookbook-3","title":"Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003e“A celebration of African American cuisine right now, in all of its abundance and variety.”—Tejal Rao,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe New York Times\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eJAMES BEARD AWARD WINNER •\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003eIACP AWARD WINNER • IACP BOOK OF THE YEAR\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eTONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT AND THE 2025 WINNER OF THE JAMES BEARD FOUNDATION’S LIFETIME ACHIEVEMENT AWARD\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cbr\u003e\u003cbr\u003eA BEST COOKBOOK OF THE YEAR:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe New York Times Book Review, The New Yorker,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eNPR,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eChicago Tribune, The Atlantic, BuzzFeed, Food52\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003eThroughout 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?\u003cbr\u003e\u003cbr\u003eIn \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eJubilee,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eTipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs\u2028 to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eSweet Potato Biscuits\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eSeafood Gumbo\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eButtermilk Fried Chicken\u003c\/span\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ePecan Pie with Bourbon\u003c\/span\u003e\u003cspan\u003e to lesser-known but even more decadent dishes like \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eBourbon \u0026amp; Apple Hot Toddies\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eSpoon Bread\u003c\/span\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eBaked Ham Glazed with Champagne\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eJubilee\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003epresents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ePraise for\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eJubilee\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e“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’s \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eJubilee.\u003c\/span\u003e\u003cspan\u003e”\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e—Sam Sifton,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe New York Times\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e“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.”\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e—\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe New Yorker\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e“\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eJubilee\u003c\/span\u003e\u003cspan\u003e is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.”\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e—\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eKitchn\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e“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.”\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e—\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eTaste\u003c\/span\u003e\u003c\/p\u003e","brand":"Toni Tipton-Martin","offers":[{"title":"Default Title","offer_id":45497543950512,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0528\/6821\/9056\/files\/91kcA-L366L._SL1500.jpg?v=1785653083","url":"https:\/\/www.umojabooks.com\/products\/jubilee-recipes-from-two-centuries-of-african-american-cooking-a-cookbook-3","provider":"Umoja House ","version":"1.0","type":"link"}