Jubilee

Winner of Julia Child & James Beard Awards! Named “One of the Best Cookbooks of the Year” by the New York Times, The New Yorker, National Public Radio, and Chicago Tribune. Recipes and stories, ingredients, techniques, and history, show the breadth of black cooking from slavery, home cooks, chef writers, entrepreneurs, and restaurateurs. Excellent resource for dietetics professionals in helping attain competency in black culture and cuisine. 

Quotes:

Author Toni Tipton-Martin in the book Jubilee takes us on a journey of the historical culinary significance from the shores of Africa to the roots of African American heritage cooking. This cookbook's homage to the author's 400+ vast collections of delectable recipes show African cuisine's parallel significance and survival before the Middle Passage. The author shows how many familiar dishes had evolved into our present-day meals and how African and African-American cooking historically influenced our national treasure cuisines. - Denine Rogers, MS, RDN, LD, FAND, Past Chair of NOBIDAN (National Organization of Blacks in Dietetics and Nutrition), Integrative & Functional Registered Dietitian Nutritionist, Owner of Living Healthy 

Equal parts historical highlight reel and cookbook, Jubilee captures centuries’ worth of joy, pain, and effort from black chefs across the diaspora and distills them into recipes that carefully guide and educate. - Bon Appétit

Before reading Jubilee, I was not aware of the rich cultural history that resulted in so much of the cuisine that we enjoy today. – Lisa Wright 2/22

I know. I know. 5 stars, but this book is just delicious. The anthropologist/chef in me is absolutely thrilled. - Gojes, 2019

Although I live in the far North, I am aware of Ms. Tipton-Martin’s reputation as a scholar of African American culinary history…I learned something on every page. As a Caucasian, so much of the culinary history and its backstories were, I am sorry to say, new to me. - Mary C., Amazon 2019