Adapted From Historical Texts And Rare African-american Cookbooks, The 125 Recipes Of Jubilee Paint A Rich, Varied Picture Of The True History Of African-american Cooking: A Cuisine Far Beyond Soul Food. Named One Of Fall's Best Cookbooks By The New York Times Toni Tipton-martin, The First African-american Food Editor Of A Daily American Newspaper, Is The Author Of The James Beard Award-winning The Jemima Code, A History Of African-american Cooking Found In--and Between--the Lines Of Three Centuries' Worth Of African-american Cookbooks. Tipton-martin Builds On That Research In Jubilee, Adapting Recipes From Those Historic Texts For The Modern Kitchen. What We Find Is A World Of African-american Cuisine--made By Enslaved Master Chefs, Free Caterers, And Black Entrepreneurs And Culinary Stars--that Goes Far Beyond Soul Food. It's A Cuisine That Was Developed In The Homes Of The Elite And Middle Class; That Takes Inspiration From Around The Globe; That Is A Diverse, Varied Style Of Cooking That Has Created Much Of What We Know Of As American Cuisine.
Categories:
- Cookbooks, Food & Wine
- U.S. Cooking
- Southern
- U.S. Cooking
Publisher : Clarkson Potter
Author : Martin, Toni Tipton
Language : English
Edition : 1
Published :2019-11-05
Number Of Pages : 320
Binding : hardcover
ISBN-10 : 1524761737
ISBN-13 : 9781524761738
Item weight : 2.87 lb
Dimensions : 0.98 in x 8.27 in x 10.32 in
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