Edition |
First edition. |
Physical Description |
319 pages : color illustrations ; 26 cm. |
Summary |
Throughout 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. |
Contents |
Introduction -- Appetizers: food for company -- Beverages: liquified soul -- Breads: the staff of life -- Soups and salads: for the Welcome Table -- Sides and vegetables: a little bit of this, a little bit of that -- Main dishes: comfort in dining -- Desserts: the sweet life. |
Note |
Includes indexes. |
Subject |
African American cooking.
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Cooking, American -- Southern style.
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Cookbooks.
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