![]() ![]() She provides background and context for each recipe, many of which are accompanied by color photographs.Īnyone who grew up in the South will find the recipes in Jubilee familiar, yet don't expect a tome filled with typical Southern-style home cooking or soul food. In Jubilee, Tipton-Martin builds on The Jemima Code with modern recipes inspired by and adapted from the recipes of enslaved cooks and black chefs, caterers, culinary writers, entrepreneurs and others. Her 2015 book The Jemima Code: Two Centuries of African American Cookbooks won a James Beard award and is a must-own for anyone interested in American culinary history. Tipton-Martin was the first black woman to be food editor of a major daily American newspaper, the Cleveland Plain Dealer in 1991, and is a founding member of the Southern Foodways Alliance. read or cook anything I might want to write about) while I was on vacation so I left the book on my desk where I'd see it first thing when I returned to the office. But I promised myself I wouldn't "work" (i.e. ![]() ![]() ![]() I had been looking forward to receiving an advance review copy of the book, which was released Nov. I've had the pleasure of meeting Toni Tipton-Martin at an Association of Food Journalists conference a few years ago, and I'm a longtime admirer of her work. Two weeks ago, just before I headed out the office door for a week's vacation, Jubilee: Recipes From Two Centuries of African American Cooking by Toni Tipton-Martin arrived on my desk. ![]()
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