“There are precious few feelings as nice as one that comes from falling in love with a cookbook. 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. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs. In Jubilee, Tipton-Martin brings these masters into our kitchens. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review TONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT.The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.“A celebration of African American cuisine right now, in all of its abundance and variety.”-Tejal Rao, The New York Times These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. The books are arranged chronologically and illustrated with photos of their covers many also display selected interior pages, including recipes. The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor.
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