"Jubilee: Recipes from Two Centuries of African American Cooking"
This James Beard Award winning new cookbook by Toni Tipton-Martin is my new favorite! Everything I've made has been absolutely divine.
Certainly it's black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. With more than 100 recipes, you'll get the story of classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon as you create these magnificent dishes.
Here's some great raves:
“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 Jubilee.” —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
320 pages of goodness
8.2 x 1.1 x 10.3 inches