this has been my experience with Toni Tipton-Martin’s Jubilee.”-Sam Sifton, The New York Times New techniques, new flavors, new narratives-everything so thrilling you want to make the recipes over and over again. “There are precious few feelings as nice as one that comes from falling in love with a cookbook. 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. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs. In Jubilee, Tipton-Martin brings these masters into our kitchens. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review.

“A celebration of African American cuisine right now, in all of its abundance and variety.”-Tejal Rao, The New York Times

Jubilee cookbook recipes