Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs.

In Jubilee, Tipton-Martin brings these masters into our kitchens. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. “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.Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. “ Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.” - Kitchn “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 this has been my experience with Toni Tipton-Martin’s Jubilee. New techniques, new flavors, new narratives-everything so thrilling you want to make the recipes over and over again. “There are precious few feelings as nice as one that comes from falling in love with a cookbook. 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. Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review.“A celebration of African American cuisine right now, in all of its abundance and variety.”-Tejal Rao, The New York Times

Jubilee cookbook