Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. Through recipes and stories, we cook along with 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 celebrate the roots of African American cooking.
320 pages
8.2" x 1 "x 10.3"
Published by Clarkson Potter
