Jubilee : recipes from two centuries of African American cooking
Tipton-Martin, Toni2019
Books
Toni Tipton-Martin, the first African-American food editor of a daily American newspaper, is the author of the James Beard Award-winning The Jemima Code, a history of African-American cooking found in--and between--the lines of three centuries' worth of African-American cookbooks. Tipton-Martin builds on that research in Jubilee, adapting recipes from those historic texts for the modern kitchen. What we find is a world of African-American cuisine--made by enslaved master chefs, free caterers, and black entrepreneurs and culinary stars--that goes far beyond soul food. It's a cuisine that was developed in the homes of the elite and middle class; that takes inspiration from around the globe; that is a diverse, varied style of cooking that has created much of what we know of as American cuisine.
Main title:
Jubilee : recipes from two centuries of African American cooking / Toni Tipton-Martin.
Author:
Tipton-Martin, Toni, author
Edition:
First edition.
Imprint:
New York : Clarkson Potter/Publishers, [2019]
Collation:
319 pages : chiefly illustrations ; 27 cm
Notes:
Includes bibliographical references and indexes.
Linking notes:
Online version: Tipton-Martin, Toni, author. Jubilee First edition. New York : Clarkson Potter/Publishers, 2019
ISBN:
9781524761738 ((hbk.))9781524761745 ((ebook))
Dewey class:
641.59296073641.5641.5929
Language:
English
Subject:
BRN:
2547210
Bookmark link:
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