Toni Tipton-Martin is a culinary journalist and community activist and the author of the James Beard Award–winning The Jemima Code. 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 cookingdeeply 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. This book is both utilitarian in the kitchen and transcendent in narrative. A wonderful collection of recipes that proudly claims modern African-American cuisine's place within the broader arch of American cuisine.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |