Sam Sifton

Delve into the fascinating world of African-American cuisine with Jubilee. This cookbook features 125 recipes adapted from historical texts and rare African-American cookbooks, revealing a cuisine far beyond soul food. Discover the rich and diverse history of African-American cooking, developed by enslaved master chefs, free caterers, and black entrepreneurs and culinary stars. Written by Toni Tipton-Martin, the first African-American food editor of a daily American newspaper and James Beard Award-winning author of The Jemima Code, Jubilee offers a varied style of cooking that has significantly influenced American cuisine.