Jubilee

“Toni Tipton-Martin, I thank you for writing Jubilee. . . . Your graceful writing beckons, your immaculate historical research illuminates, your recipes are ones I will be cooking . . . for years to come. I let out an audible gasp upon seeing the beautiful black hands gracing Jerrelle Guy’s lovely photographs, those hands as much a visual reminder of what has been missing for so long from American culinary culture as they hold promise for a possible, more equitable future.”—Adeena Sussman, The New York Times Style Magazine, “The Cookbooks You Need for 2020”

“A comprehensive account of African American recipes and foodways. From the kitchens run by enslaved people to the family tables of freemen to the careers of entrepreneurs and chefs, Jubilee covers the breadth of a true American cuisine.”—The Washington Post

“Tipton-Martin lays out a history of black cooking, drawn from countless sources, including her own vast cookbook collection, that proves if any cuisine is American, it’s this one.”—Eater
 
“This book is major and important. . . . In providing recipes that cover so much history, we will all get to honor generations of African American cooks in our own kitchens.”—Julia Turshen, Kitchn
 
“Equal parts historical highlight reel and cookbook, Jubilee captures centuries’ worth of joy, pain, and effort from black chefs across the diaspora and distills them into recipes that carefully guide and educate.”—Bon Appétit

“Unique and valuable . . . Easy to follow and elegantly precise, it is clear that these recipes are the result of years of devoted artistry.”—Booklist (starred review)
 
“[A] fascinating cookbook . . . Tipton-Martin enjoys unparalleled skills at building bridges between the past and present, making this volume inspirational on many levels.”—Publishers Weekly (starred review)
 
“Like all the best cookbooks . . . this one will feed a lot more than just your stomach.”—Chowhound