Jubilee Recipes from Two Centuries of African American Cooking A Cookbook 1st Edition by Toni Tipton Martin ISBN 1524761745 9781524761745

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ISBN 10: 1524761745 
ISBN 13: 9781524761745
Author: Toni Tipton Martin

“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 WINNER • IACP BOOK OF THE YEAR • TONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT 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. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. 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. 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 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. Praise for Jubilee “There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives—everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin’s Jubilee.”—Sam Sifton, The New York Times “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 “Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.”—Kitchn “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.”—Taste

Jubilee Recipes from Two Centuries of African American Cooking A Cookbook 1st Table of contents:

Appetizers: Food for Company
Benne Wafers
Avocado Dip with Spiced Chips
Spiced Potato and Plantain Chips
Orange-Glazed Chicken Wings
Honey-Soy Glazed Chicken Wings
Meatballs in Barbecue Sauce
Sweet Potato Biscuits with Ham
Curried Meat Pies
Salmon Croquettes
Codfish Balls
Crab Cakes
Deviled Crab
Savannah Pickled Shrimp
Beverages: Liquified Soul
Ginger Punch
Citrus-Honey Tea Punch
Sorrel (Hibiscus) Tea
Calypso Coffee
Café Brûlot
Creole Café au Lait
Champagne Cocktail
Planter’s Punch
Rum Punch
Quick Eggnog
Apple Hot Toddies
Mint Juleps
Breads: The Staff of Life
Baking Powder Biscuits
Buttermilk Biscuits
Orange Biscuits
Quick Cinnamon Rolls
Gingerbread Waffles and Cream
Old-Fashioned Pancakes with Berry Syrup
Hot Water Cornbread
Cornmeal Griddle Cakes
Extra-Light Buttermilk Cornbread
Spanish Cornbread
Spoonbread
Blueberry Muffins
Rice Muffins
Sweet Potato Bread
Island Banana Bread
Sweetened Potato Rolls
No-Knead Icebox Rolls
Fruit Fritters
Nigerian Black-Eyed Pea Fritters (Akara)
Soups and Salads: For the Welcome Table
Corn and Potato Chowder with Crab
Okra Gumbo
Seafood Gumbo
Crawfish Bisque
Peanut Soup
West African Groundnut Stew
Gumbo Z’herbes
Pepperpot
Broccoli and Cauliflower Salad with Curried Dressing
Wilted Mixed Greens with Bacon
Okra Salad
Layered Garden Salad with Garlic and Herb Dressing
Country-Style Potato Salad
Sweet Potato Salad with Orange-Maple Dressing
Sides and Vegetables: A Little Bit of This, a Little Bit of That
Baked (Barbecued) Beans
Black-Eyed Peas and Rice
Louisiana Red Beans and Rice
Red Rice
Okra Pilau
Jambalaya
Rice and Peas with Coconut
Baked Macaroni and Cheese
Cornbread Dressing
Maque Choux (Fried Corn with Green Peppers)
Corn Pudding
Green Beans Amandine
String Beans à la Creole
Spicy Sautéed Okra and Tomatoes
Braised Celery
Braised Summer Squash with Onions
Mashed Turnips and Carrots with Rum
Pureed Parsnips
Beets Étouffée
Sweet Potato Casserole
Collard Greens with Cornmeal Dumplings
Sautéed Greens
Main Dishes: Comfort in Dining
Beef with Onions and Wine
Coffee-Scented Short Ribs Braised in Red Wine
Roast Leg of Lamb with Rosemary
Braised Lamb Shanks with Peanut Sauce (Mafé)
Lamb Curry
Caribbean Roast Pork
Barbecued Pork Shoulder
Jamaican Jerk Ribs with Pineapple-Mango Salsa
Oven-Baked Ribs with Cola Barbecue Sauce
Baked Ham Glazed with Champagne
Pork Chops with Rich Caper-Lemon Sauce
Chicken and Dumplings
Biscuit-Topped Chicken Pot Pie
Homestyle Fried Chicken
Buttermilk Fried Chicken
Creole Fried Chicken
Roast Turkey with Chile-Pecan Sauce
Giblet Gravy
Oyster Loaf (Po’ Boys)
Catfish Étoufée
Shrimp Creole
Lowcountry Shrimp and Grits
Louisiana Barbecued Shrimp
Desserts: The Sweet Life
Devil’s Food Cake
Pound Cake
Lemon Tea Cake
Coconut-Lemon Layer Cake
Pineapple Upside-Down Cake
Caramel Cake
Gingerbread with Lemon Sauce
Sweet Potato–Mango Cake
Jam Cake
Tea Cakes
Every-Kind-of-Cookie Dough
Bread Pudding with Whiskey Sauce
Pralines
Peach-Buttermilk Ice Cream
Southern Pecan Pie Laced with Whiskey
Sweet Potato Pie with Praline Topping
Lemon Meringue Pie
Acknowledgments
Name Index
Recipe Index

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