- 29,00 kr
“A celebration of African American cuisine right now, in all of its abundance and variety.”—Tejal Rao, The New York Times
JAMES BEARD AWARD WINNER • IACP AWARD WINNER • IACP BOOK OF THE YEAR • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • The New Yorker • NPR • Chicago Tribune • The Atlantic • BuzzFeed • Food52
Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it?
In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these 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 show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration.
Praise for Jubilee
“There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives—everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin’s Jubilee.”—Sam Sifton, The New York Times
“Despite their deep roots, the recipes—even the oldest ones—feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.”—The New Yorker
“Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.”—Kitchn
“Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.”—Taste
James Beard Award winner Tipton-Martin (The Jemima Code) collects and crafts recipes that cross generations and cultures in this fascinating cookbook. She frequently pairs a contemporary dish with historical antecedents: meatballs in barbecue sauce appear along with a sidebar for a "forced meat" (ground steak) recipe from an 1866 cookbook; and a Southern sweet potato cake incorporates mango in a nod to Senegalese tradition. The author exhibits sly humor, as when she recalls the uproar in 2014 when Whole Foods deemed collard greens "the new kale." This volume is as useful as it is informative: for example, a beverage chapter kicks off with a discussion of how "drinks soothed the horrors of enslavement and oppression while lubricating spirits during religious acts," and includes biographical sketches of historical figures (the owner of Fraunces Tavern in Revolutionary War era New York City was Samuel Fraunces, from the West Indies and nicknamed "Black Sam"). There are gumbos and a peanut soup to start, as well as mains including beef stew, Caribbean roast pork, and fried chicken (one of four recipes is from a 1970 cookbook and uses a pressure cooker). Tipton-Martin enjoys unparalleled skill at building bridges between the past and the present, making this volume inspirational on many levels.