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. She's introduced us to black cooks, some long forgotten, who established much of what's considered to be our national cuisine. "A celebration of African American cuisine right now, in all of its abundance and variety."-Tejal Rao, The New York Times JAMES BEARD AWARD WINNER * IACP AWARD FINALIST * NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review * The New Yorker * NPR * Chicago Tribune * The Atlantic * BuzzFeed * Food52 Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. Print Jubilee - Recipes from Two Centuries of African American Cooking: a Cookbook
0 kommentar(er)
