Jubilee: recipes from two centuries of African-American cooking
(Book)
The author introduces us to black cooks, some long forgotten, who established much of what's considered to be our national cuisine, and in this book, 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 to lesser-known but even more decadent dishes, Tiption-Martin presents techniques, ingredients, and dishes that show the roots of African American cooking-deeply beautiful, culturally diverse, fit for celebration.
The author introduces us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine, and in this book, 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 to lesser-known but even more decadent dishes, Tiption-Martin presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration.
Notes
Tipton-Martin, T. (2019). Jubilee: recipes from two centuries of African-American cooking. First Edition. New York, Clarkson Potter/Publishers.
Chicago / Turabian - Author Date Citation (style guide)Tipton-Martin, Toni. 2019. Jubilee: Recipes From Two Centuries of African-American Cooking. New York, Clarkson Potter/Publishers.
Chicago / Turabian - Humanities Citation (style guide)Tipton-Martin, Toni, Jubilee: Recipes From Two Centuries of African-American Cooking. New York, Clarkson Potter/Publishers, 2019.
MLA Citation (style guide)Tipton-Martin, Toni. Jubilee: Recipes From Two Centuries of African-American Cooking. First Edition. New York, Clarkson Potter/Publishers, 2019.
Record Information
| Last Sierra Extract Time | Nov 28, 2023 07:55:39 PM |
|---|---|
| Last File Modification Time | Nov 28, 2023 07:55:52 PM |
| Last Grouped Work Modification Time | Nov 28, 2023 07:55:44 PM |
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| 250 | |a First Edition. | ||
| 264 | 1 | |a New York :|b Clarkson Potter/Publishers,|c [2019] | |
| 264 | 4 | |c ©2019 | |
| 300 | |a 319 pages :|b color illustrations ;|c 26 cm | ||
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| 500 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Appetizers -- Beverages -- Breads -- Soups and Salads -- Sides and Vegetables -- Main Dishes -- Desserts. | |
| 505 | 0 | |a Appetizers -- Beverages -- Breads -- Soups and Salads -- Sides and Vegetables -- Main Dishes -- Desserts. | |
| 520 | |a The author introduces us to black cooks, some long forgotten, who established much of what's considered to be our national cuisine, and in this book, 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 to lesser-known but even more decadent dishes, Tiption-Martin presents techniques, ingredients, and dishes that show the roots of African American cooking-deeply beautiful, culturally diverse, fit for celebration. | ||
| 520 | |a The author introduces us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine, and in this book, 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 to lesser-known but even more decadent dishes, Tiption-Martin presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration. | ||
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