num_pages: 320
description: Throughout her career Toni Tipton-Martin has shed new light on the history breadth and depth of African American cuisine. Shes introduced us to black cooks some long forgotten who established much of whats 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 &amp; Apple Hot Toddies Spoon Bread and Baked Ham Glazed with Champagne Jubilee presents techniques ingredients and dishes that show the roots of African American cookingdeeply beautiful culturally diverse fit for celebration.
language: English
title: Jubilee: Recipes from Two Centuries of African American Cooking
publisher: Clarkson Potter