About Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook by Toni Tipton-Martin
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.
About Food For Talk Bookclub:
Food for Talk is a book club for anyone interested in cooking! If reading about food, experimenting with new recipes and learning from other cooks sounds fun, then the Food For Talk Cookbook Book Club is for you! Chef Richard Witting has selected some beautifully delectable cookbooks. Signing up is as easy as 1.2.3....
1. To register, contact Programming Librarian, Barbara Shatara, at firstname.lastname@example.org
2. Place a Hold on the book. We will contact you when the book is ready at the Library.
3. Read through it, make a dish (though not required) and bring your experiences to the discussion via Zoom or outside. Barbara will send you meeting information the week of the discussion.