Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin

James Beard Award Nominee “A celebration of African American cuisine right now, in all of its abundance and variety.”—Tejal Rao, The New York Times Throughout her career, Toni Tipton-Martin has shed new light on African American cuisine's history, breadth, and depth. She’s introduced us to black cooks, some long forgotten, who established much of what’s 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 & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagn