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African American History month February 2026 |
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Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook
by Toni Tipton-Martin
A celebration of African American cuisine right now, in all of its abundance and variety.--Tejal Rao, The New York Times JAMES BEARD AWARD WINNER - IACP AWARD WINNER - IACP BOOK OF THE YEAR TONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT AND THE 2025 WINNER OF THE JAMES BEARD FOUNDATION'S LIFETIME ACHIEVEMENT AWARD A BEST COOKBOOK OF THE YEAR: The New York Times Book Review, The New Yorker, NPR, Chicago Tribune, The Atlantic, BuzzFeed, Food52Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. 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 Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking--deeply beautiful, culturally diverse, fit for celebration. Praise for Jubilee 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 Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.--KitchnTipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.--Taste
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My America: Recipes from a Young Black Chef: A Cookbook
by Kwame Onwuachi
A cookbook celebrating the food of the African diaspora from Nigeria and Ethiopia to the Bronx, the Caribbean, and the American South, from the James Beard Award-winning author of Notes from a Young Black Chef--
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Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer
by Matthew Raiford
More than 100 heirloom recipes from a dynamic chef and farmer working the lands of his great-great-great grandfather. From Hot Buttermilk Biscuits and Sweet Potato Pie to Salmon Cakes on Pepper Rice and Gullah Fish Stew, Gullah-Geechee food is an essential cuisine of American history. It is the culinary representation of the ocean, rivers, and rich fertile loam in and around the coastal South. From the Carolinas to Georgia and Florida, this is where descendants of enslaved Africans came together to make extraordinary food, speaking the African Creole language called Gullah-Geechee. In this groundbreaking and beautiful cookbook, Matthew Raiford pays homage to this cuisine that nurtured his family for seven generations. In 2010, Raiford's Nana handed overthe deed to the family farm to him and his sister, and Raiford rose to the occasion, nurturing the farm that his great-great-great grandfather, a freed slave, purchased in 1874. In this collection of heritage and updated recipes, he traces a history of community and family brought together by food
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Around the World Bakes with Classy Chef Calling all culinary enthusiasts who want to learn some international bakes to add to their recipe books! "Travel" with us to the following countries as we explore various ingredients and techniques from the region. These demos will be held virtually on Zoom from 6pm-7pm. *Registration is required* Dates: January 14 France February 3 Germany March 3 Ireland April 14 Italy May 13 Mexico For more information and to register click on link below :
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