Jubilee: Recipes from Two Centuries of African American Cooking: A CookbookClarkson Potter/Ten Speed, 5 нояб. 2019 г. - Всего страниц: 320 “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 TONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT AND THE 2025 WINNER OF THE JAMES BEARD FOUNDATION’S LIFETIME ACHIEVEMENT AWARD A BEST COOKBOOK OF THE YEAR: 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 |
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Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook Toni Tipton-Martin Ограниченный просмотр - 2019 |
Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook Toni Tipton-Martin Недоступно для просмотра - 2019 |
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½ cup ½ teaspoon ¼ cup 30 minutes African American bacon baking powder barbecue bay leaf beans beat bell pepper biscuits black pepper boil bread brown sugar buttermilk cake cayenne pepper celery cheese chef chicken stock chile pepper cinnamon cloves cookies cool cornbread cornmeal crab cream Creole croquettes crumbs culinary cup chopped cups all-purpose flour diced dish dough flavors fresh fried ginger gumbo ingredients large eggs lemon juice lightly mashed meat medium heat medium-high heat mixture molasses okra paprika parsley pastry pork pound Preheat the oven recipe follows reduce the heat Refrigerate rice roast roll salad sauce saucepan sauté seasoning SERVES shortening shrimp simmer skillet slices small bowl soul food soup spices spoon Sprinkle Stir sweet potatoes syrup tablespoon minced tablespoons tablespoons butter taste teaspoon black pepper teaspoon ground teaspoon salt thyme tomatoes vanilla vegetables whisk Worcestershire sauce