Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook

Although I live in the far North, I was aware of Ms. Tipton-Martin's reputation as a scholar of African-American culinary history, and was happy to pay full price for this volume. I did not expect to be stunned, on nearly every page, by the author's extensive research, for which she drew in large part on her collection of more than 400 Black cookbooks dating back to 1827. I felt privileged to learn of the rich and fascinating history of not only the cuisine, but every recipe.This is my kind of cookbook: from the extensive chapter introductions and headnotes, I learned something on every page. As a Caucasian, so much of the culinary history and its backstories were, I am sorry to say, new to me. Moreover, I stuck a quite respectable number of Post-It's on the book's pages, and I look forward to honoring these traditions by making many dishes from the book.Only a few of the ingredients are not accessible to me, living as I do in the middle of nowhere; and so, I was pleasantly surprised to find that I can find the vast majority easily. The author occasionally suggests substitutions and brand names: two things that are always appreciated! Finally, almost every recipe has a gorgeous color photo, the exceptions being simple sauces and dressings.

An education and a delight all in one. Pays tribute to the richness of black cuisine in America by confronting the ugliness of history as opposed to erasing it for aesthetic consumption. A work of art and love.

I LOVE THIS BOOK!! Kudos to Toni Tipton-Martin. I am an African American chef who owns a lot of cookbooks. I must say it’s an absolute joy to see a book produced about the African American contribution to the foods of the American south in such a BEAUTIFUL HARDCOVER FORMAT! There are so many southern chefs( not of African American descent) whose books line the shelves of bookstores. We need more inclusion of African American southern cooking represented. We have stories ,recipes and experiences to share as well.

I've been waiting for this to come out for months, and I was not disappointed. The recipes are all those I remember from my childhood in the South, and the histories and anecdotes that accompany them are beyond enriching. I love to cook and I love history; having the stories of these favorite foods to share with my family and guests is such a pleasure.I've cooked several recipes already, and can particularly recommend the sweet potato mango cake. My husband said it was the best cake he'd ever eaten, and he likes cake!

I love this cookbook. I've only made one recipe (the light cornbread). The recipe was easy to follow and it turned out beautifully. It reminded me of my grandmother's cornbread. I wonder how many more of these recipes will make me nostalgic for my granny's cooking.

This is a beautiful book, great photography, nice layout, and good variety of recipes. Of the recipes I have tried to date, they aren't that great as written. Recognizing that a lot of chefs tend to modify their recipes for publication so as not to give away the secrets that keep people coming to their restaurants, it is possible that this is what I have experienced and with some minor seasoning tweaks here and there these ok recipes will become outstanding. I recommend this book as a great addition of base recipes to the kitchen, but I don't expect to be producing five star dishes right out the gate.

I know. I know. 5 stars, but this book is just delicious.The anthropologist/chef in me is absolutely thrilled.The research and the modern interpretations are so much fun. Now I know that I have loved slick downs all of my life.Never mind that it is also a really nice book. The photos are as comforting as the food.Now excuse me while I go whip up some Jam Cake.

Amazing. I grew up cooking and eating African-American and New Orleans Creole cuisine. The first dish that I made from the cookbook was the Catfish Étoufée. Marvelous. It tasted just like home. I’ve gone through and tabbed around 35 recipes that I cannot wait to try. In addition to great recipes, the book contains lots of history. This is something that can be passed down to one’s children.

Excellent description of recipes. Absolutely delicious.

Obra maestra. Una gema preciosa de historia de la cocina afrodescendiente en Estados Unidos con esbozos al resto de América y África. Recetas creadas por la autora desde la interpretación y actualización de recetas tradicionales, acompañadas por recetas antiguas literales que resultan muy emotivas porque muestran los ingredientes y medidas originales. Himno de orgullo afro. Consecuencia de una basta investigación gastronómica. Verdadero activismo culinario. No sólo para amantes de la cocina y la historia, sino para quienes estén interesados en los movimientos de resistencia, y quienes aprecien y reconozcan las tradiciones y cultura de ancestros resilentes propios y ajenos. Tenía mucho tiempo que no me emocionaba tanto un libro de cocina.

Chi ricorda lo splendido Radici di Aldous Huxley, non potrà fare a meno di trovare un paragone culinario in questo splendido libro, che racconta le origini della cucina Gullah-Geechee: dalle coste dell'Africa Occidentale infatti, gli schiavi catturati hanno portato con se' il riso e la capacità di coltivarlo e cucinarlo, trapiantando tale sapere nelle terre dove sono stati imprigionati e maltrattati per generazioni. Ancora oggi il popolo Gullah -Geechee conserva orgogliosamente le sue radici etniche e culturali e porta avanti una cucina unica al mondo, eppure sconosciuta ai più. Da non perdere, assolutamente, e da assaporare piatto per piatto, storia per storia.

Purchased as a gift. Recipient very pleased with the choice and is enjoying her cooking experience.

As described