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Sam Sifton


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Sam Sifton is an American journalist and Food Editor at The New York Times. He was previously the paper's National Editor. Sifton has also worked as deputy dining editor; dining editor; deputy culture editor, and culture editor.
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Recipes from Two Centuries of African American Cooking
Toni Tipton-Martin - Nov 05, 2019
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Adapted from historical texts and rare African-American cookbooks, the 125 recipes of Jubilee paint a rich, varied picture of the true history of African-American cooking: a cuisine far beyond soul food.Toni Tipton-Martin, the first African-American food editor of a daily American newspaper, is the author of the James Beard Award-winning The Jemima...
Sam Sifton
Nov 06, 2019
"Jubilee," by the 👑 @thejemimacode, is my favorite cookbook of 2019 bar none. It's delicious and important and it gave me these pork chops, which I love beyond measure, kind of like I love the book.     source