African American cooking |
Cooking, American -- Southern style |
Cookbooks. |
African American cookery |
Afro-American cookery |
Cookery, Afro-American |
Cookery, Negro |
Soul food cooking |
Confederate cooking |
Cooking, American -- Confederate style |
Cooking, Confederate |
Cooking, Southern (United States) |
Southern cooking (United States) |
Available:
Library | Shelf Number | Shelf Location | Status |
---|---|---|---|
Searching... Attleboro Public Library | 641.5929 TIP 2019 | NONFICTION | Searching... Unknown |
Searching... Dartmouth - Southworth | 641.59296 TIP 2019 | NONFICTION | Searching... Unknown |
Searching... Foxboro - Boyden Library | 641.5929 TIPTON-MARTIN | NONFICTION | Searching... Unknown |
Searching... Mattapoisett Free Public Library | 641.59296073 TIP 2019 | NONFICTION | Searching... Unknown |
Searching... New Bedford Free Public Library | 641.5929 TIP 2019 | NONFICTION | Searching... Unknown |
Searching... Norfolk Public Library | 641.59296 TIPT | NONFICTION | Searching... Unknown |
Searching... Pembroke Public Library | 641.5929 TIP | NONFICTION | Searching... Unknown |
Searching... Rehoboth - Blanding Free PL | 641.5929 TIP | NONFICTION | Searching... Unknown |
Searching... Seekonk Public Library | 641.59296 TIPTON | NONFICTION | Searching... Unknown |
Searching... Wareham Free Library | 641.59 TIP 2019 | NONFICTION | Searching... Unknown |
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Summary
Summary
"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
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review . The New Yorker . NPR . Chicago Tribune . The Atlantic . BuzzFeed . Food52
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. 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." - Kitchn
"Tipton-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
Reviews (3)
Publisher's Weekly Review
James Beard Award--winner Tipton-Martin (The Jemima Code) collects and crafts recipes that cross generations and cultures in this fascinating cookbook. She frequently pairs a contemporary dish with historical antecedents: meatballs in barbecue sauce appear along with a sidebar for a "forced meat" (ground steak) recipe from an 1866 cookbook; and a Southern sweet potato cake incorporates mango in a nod to Senegalese tradition. The author exhibits sly humor, as when she recalls the uproar in 2014 when Whole Foods deemed collard greens "the new kale." This volume is as useful as it is informative: for example, a beverage chapter kicks off with a discussion of how "drinks soothed the horrors of enslavement and oppression while lubricating spirits during religious acts," and includes biographical sketches of historical figures (the owner of Fraunces Tavern in Revolutionary War--era New York City was Samuel Fraunces, from the West Indies and nicknamed "Black Sam"). There are gumbos and a peanut soup to start, as well as mains including beef stew, Caribbean roast pork, and fried chicken (one of four recipes is from a 1970 cookbook and uses a pressure cooker). Tipton-Martin enjoys unparalleled skill at building bridges between the past and the present, making this volume inspirational on many levels. (Nov.)
Booklist Review
James Beard Award-winning culinary journalist and community activist Tipton-Martin spent decades collecting and researching more than 200 years of Black cookbooks before compiling that work into an anthology (The Jemima Code, 2015) and pop-up exhibit which traveled across North America. This cookbook embodies that research and honors the ancestors who crafted and honed those recipes. Tipton-Martin's knowledge and understanding of the caricatures and stereotypes so rampant throughout this history allow for a nuanced, respectful, loving view of the legacies of the cooks, chefs, and food experts she cites. The depth of context provided here is unusual but both appropriate and necessary today. Recipes appetizers, breads, soups, salads, sides, vegetables, main dishes, desserts, and beverages include a paragraph or two about each dishes' history and Tipton-Martin's process for the version presented here. Easy to follow and elegantly precise, it is clear that these recipes are the result of years of devoted artistry. Large color photographs bring the creations to life, and historical recipes included alongside many of the entries contain citations for the originator, source, and date. Indexed by both recipe and name, the rich detail and thorough yet exceedingly readable historical perspective make this cookbook unique and valuable. Recommended for all public library collections.--Anne Heidemann Copyright 2010 Booklist
Library Journal Review
Tipton-Martin (The Jemima Code) has written not just a cookbook, but a brief introduction to the history of African American cuisine. In the introduction, the author traces her personal history, detailing her childhood in South Central Los Angeles, as well as the development of African American cookbooks and foods throughout American history. Each chapter shines light on how African Americans shared and developed recipes during the years between the Civil War and the civil rights movement. The recipes themselves are presented with further history of the traditions that make the dishes part of African American culture. The recipes, recreations or updated versions, are straightforward and easy to follow. VERDICT More than a cookbook, this collections of recipes offers an excellent starting point for anyone interested in African American culinary history.--Danielle Williams, Univ. of Evansville