Woven into it are profiles of chefs, bartenders, home cooks, nutritionists, cooking school teachers, and activists, illuminating Black American food history from the early days of the American Revolution to today.

Jubilee is as much a history book as a cookbook. 'The gift that the cookbook authors give us is validation to convince the broader community that our story existed and that it mattered,' Tipton-Martin says, of the legacy of Black chefs and home cooks, and their written recipes and stories. Harris, and combed through the library of Afro-Latino historian and writer Arturo Schomburg, which was purchased by the New York Public Library after his death on June 10, 1938. For Jubilee, she reexamined her collection, the writings of Dr. 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.Among several prominent historians who have documented this culinary legacy, Tipton-Martin collected hundreds of cookbooks by Black American authors these formed the foundation for her previous book, The Jemima Code: Two Centuries of African American Cookbooks. 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? In an extract from her award-winning book Jubilee, Toni Tipton-Martin explains how black cooks made them favourite dishes and shares her versions Toni Tipton-Martin’s baked macaroni and. 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 A founding member and former president of the Southern Foodways Alliance, Tipton-Martin has lived all around the country, including Austin, Texas where she founded the SANDE Youth Project, a nonprofit aimed at combating childhood obesity.“A celebration of African American cuisine right now, in all of its abundance and variety.”-Tejal Rao, The New York Times

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