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Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook Hardcover – November 5, 2019

by Toni Tipton-Martin (Author)

4.8 4,294 ratings

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“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

From the Publisher

soul food;african american cooking;family recipes;food stories;american food history;southern food

Editorial Reviews

Review

“Toni Tipton-Martin, I thank you for writing Jubilee. . . . Your graceful writing beckons, your immaculate historical research illuminates, your recipes are ones I will be cooking . . . for years to come. I let out an audible gasp upon seeing the beautiful black hands gracing Jerrelle Guy’s lovely photographs, those hands as much a visual reminder of what has been missing for so long from American culinary culture as they hold promise for a possible, more equitable future.”—Adeena Sussman, The New York Times Style Magazine, “The Cookbooks You Need for 2020”

“A comprehensive account of African American recipes and foodways. From the kitchens run by enslaved people to the family tables of freemen to the careers of entrepreneurs and chefs, Jubilee covers the breadth of a true American cuisine.”—The Washington Post

“Tipton-Martin lays out a history of black cooking, drawn from countless sources, including her own vast cookbook collection, that proves if any cuisine is American, it’s this one.”—Eater

“This book is major and important. . . . In providing recipes that cover so much history, we will all get to honor generations of African American cooks in our own kitchens.”—Julia Turshen, Kitchn

“Equal parts historical highlight reel and cookbook, Jubilee captures centuries’ worth of joy, pain, and effort from black chefs across the diaspora and distills them into recipes that carefully guide and educate.”—Bon Appétit

“Unique and valuable . . . Easy to follow and elegantly precise, it is clear that these recipes are the result of years of devoted artistry.”—Booklist (starred review)

“[A] fascinating cookbook . . . Tipton-Martin enjoys unparalleled skills at building bridges between the past and present, making this volume inspirational on many levels.”—Publishers Weekly (starred review)

“Like all the best cookbooks . . . this one will feed a lot more than just your stomach.”—Chowhound

About the Author

Toni Tipton-Martin is a culinary journalist and community activist and the author of the James Beard Award–winning The Jemima Code. Her collection of more than three hundred African American cookbooks has been exhibited at the James Beard House, and she has twice been invited to the White House to participate in First Lady Michelle Obama’s programs to raise a healthier generation of kids. Tipton-Martin is a founding member of the Southern Foodways Alliance and Foodways Texas. In 2021, she was named the Julia Child Award recipient.

Excerpt. © Reprinted by permission. All rights reserved.

Introduction

As I knelt on the cool hardwood floor in my home office, surrounded by books that span nearly two hundred years of black cooking, I realized my ancestors had left us a very special gift: a gift of freedom, culinary freedom. And like the Biblical Jubilee that marks restoration of a people through deliverance, rest, and land conservation, and like Jubilee ay celebrations marking the emancipation of enslaved Americans, our culinary Jubilee is also about liberation and resilience. Our cooking, our cooks, shall be free from caricature and stereotype. We have earned the freedom to cook with creativity and joy.

I had spent a near fortune in musty secondhand and antique bookstores, tracing the elusive history of talented, professional black cooks whose legacies have been overshadowed throughout history by the famous caricatures. You know their names—Aunt Jemima, Mammy, Uncle So-and-So—while the names of the women and men who have created so much of American cuisine have been obscured or lost. Before I knew it, I had recovered nearly 400 black cookbooks—many of them rare—dating to 1827, with themes that reflect not just Southern cooking or the soul food African Americans are known for and pigeonholed in, but immensely broad culinary interests and recipes. These books convey a wide range of technical skills and knowledge, each one written with determination and a sense of pride.

More than half of these fascinating books received new life when I wrote about them in The Jemima Code: Two Centuries of African American Cookbooks. For that annotated bibliography, I surveyed and analyzed these books, recognizing the hidden figures of their authors. These were largely self-published experts who resisted prejudice, often reclaiming classic American recipes as their own. Their writings showed me what is possible when social boundaries no longer prohibit black cooks from choosing their ingredients and tools; from traveling, cooking, eating, and celebrating their independence.

And in that moment in my office, I reflected on the wonderful foods I ate growing up in Southern California, and on the decidedly bourgeois, vegetarian, and Latin sensibilities of Mom’s cooking that permeates some of my favorite things to cook. The memories of food and family made me hungry; they also exhausted me. Let me explain.

My parents were among the professional African American migrants to leave their community in South Central Los Angeles during the early 1960s, integrating a breezy Los Angeles hillside neighborhood that had been the site of the 1932 Olympic Village. Developers promoted the area to middle-class and affluent whites as a “haven for the homeowner who wants something more than just a house, with access to the city and a haven from it.” Eventually, that sales pitch appealed to black families, too. The hamlet with panoramic views became known as the “Black Beverly Hills,” home to the black elite—doctors, lawyers, entrepreneurs, and white-collar professionals.

By the time my family found this special place, athletes like Curt Flood and entertainment industry celebrities including Nancy Wilson had settled there as well. We were “movin’ on up” just like the lyrics said in the theme song to the 1970s sitcom The Jeffersons.

Together, View Park, Baldwin, and Windsor Hills created a privileged LA oasis—similar to communities that existed nationwide, in cities like St. Louis, Mobile, Nashville, New Orleans, Cleveland, and Philadelphia. These places are rarely recognized or discussed in media, an omission of the black middle and upper classes that serves to stereotype African Americans as poor, uneducated, and possibly dangerous. This neighborhood was where we would see Berry Gordy’s family limousine roll by, or one of Ike and Tina Turner’s sons showing up on the block riding the family Great Dane, Onyx, like a pony. It was a sanctuary my friends and I took for granted during the Watts rebellion. And it was here, amid the perennial sweet scent of bright lavender jacaranda blooms on palm tree-lined streets, that my culinary sense of place was established.

My mother treated our home like an urban farm, where she nurtured our appreciation for healthy living. A duck we called Corky served as the family mascot. Fruits and vegetables filled Mom’s harvest basket—from tender lettuces, crisp cucumbers, and ruby red tomatoes to squashes and gnarly roots, plus every kind of California stone fruit, melons, a half-dozen types of citrus, apples, avocados, persimmons, blackberries, raspberries, and strawberries.

As school-age kids, we ate her fresh fruits and vegetables before heading out to trick-or-treat—a counterweight to all that sugary Halloween candy and the McDonald’s cheeseburgers handed out at Ray Charles’s home. In middle school, during long, hot summers, we balanced out junk food lunches by walking a mile to the local supermarket, pooling our allowance money, and purchasing the ingredients to make tacos with corn tortilla shells we fried ourselves.

As school-age kids, we ate her fresh fruits and vegetables before heading out to trick-or-treat—a counterweight to all that sugary Halloween candy and the McDonald’s cheeseburgers handed out at Ray Charles’s home. In middle school, during long, hot summers, we balanced out junk food lunches by walking a mile to the local supermarket, pooling our allowance money, and purchasing the ingredients to make tacos with corn tortilla shells we fried ourselves.

It is against the backdrop of a diverse culinary upbringing that I set a global table when I had a family of my own. When we sit down to eat, cast-iron abides with bone china, crystal, and damask, and iconic Southern and international dishes are served alongside one another and seem right at home. I commingle Mexican migas with flaky Southern biscuits at breakfast. Asian-style coleslaw is the side dish everyone insists I bring to the cookout. A dash of chili powder is the secret to my savory red beans, a trick I learned from my Aunt Jewel. I serve tortilla soup, crab cakes with chipotle mayonnaise, beef tenderloin with chimichurri sauce, roast turkey rubbed with chiles, Asian-spiced back ribs, and guacamole—often.

Before I wrote The Jemima Code, my family history was like a mirage. I had wonderful food memories and endowed my family with traditions centered around food, but those remembrances and practices had always made me feel isolated as a food writer. My culinary heritage—and the larger story of African American food that encompasses the middle class and the well-to-do—was lost in a world that confined the black experience to poverty, survival, and soul food.

I knew what my family and our friends and community ate, and yet, traditional written history and modern social media consistently ignored our style of cooking. Some restaurant critics mischaracterized inventive Afro-Asian fine dining as “inauthentic.” Others panned mid- to upscale African American restaurants that didn’t serve soul food or Southern fare. Whenever I searched the Internet for mentions of food I could relate to, the few stories I encountered conflated key words such as “black California cooking,” “black middle class food,” or “African American cuisine” with the legacy of slave food. All I saw were questions like, “How do black people cook fried chicken?” or “How do you cook neck bones and cabbage?”

I wanted to scream.

For more than two hundred years, black cookbook authors have tried to tell a multifaceted story of African American food that includes, but also looks beyond, hat people call “soul food” today. I spent at least thirty of those years collecting their writings in search of nimble cooks like Freda DeKnight and the members of the Negro Culinary Arts Club of Los Angeles, who resisted tropes by publishing the recipes of middle-class black folks. I gave them back their dignity in The Jemima Code, and in turn, they set me free to tell the part of our food story that I grew up in and love.

Previously, when thinking about African American, Southern, and soul food, my angle of vision had always been through race; but discovering their lost legacy opened the view to an unexpected characteristic: class. This book broadens the African American food story. It celebrates the enslaved and the free, the working class, the middle class, and the elite. It honors cooking with intentionality and skill, for a purpose and with pleasure. And it level sets notions of hospitality and confident cooking when resources are plentiful, as well as when they were less so. It is a culinary Jubilee!

At its core, African American cuisine reflects the blending of two distinct culinary styles. One was crafted by ingenious and industrious field hands in the slave cabin, from meager ingredients, informed by African techniques. The other signifies the lavish cooking—in the plantation kitchen or in kitchens staffed or owned by people educated formally and informally in culinary arts.

Product details

Publisher ‏ : ‎ Clarkson Potter; 1st edition (November 5, 2019)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 320 pages
ISBN-10 ‏ : ‎ 1524761737
ISBN-13 ‏ : ‎ 978-1524761738
Item Weight ‏ : ‎ 2.75 pounds
Dimensions ‏ : ‎ 8.2 x 1.1 x 10.3 inches

Best Sellers Rank: #8,603 in Books (See Top 100 in Books)
- #8 in Soul Food Cooking, Food & Wine
- #14 in Gastronomy History (Books)
- #17 in Southern U.S. Cooking, Food & Wine

Customer Reviews:
4.8 4,294 ratings

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Toni Tipton-Martin

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Toni Tipton-Martin is a culinary journalist, author and community activist who has dedicated her career to building a healthier community. She is the Editor in Chief of Cook's Country by America's Test Kitchen, host and cast member of its PBS television show, three-time James Beard Award winner for her books on African American cooking, recipient of numerous awards from the International Association of Culinary Professionals (IACP), as well as the prestigious Julia Child Ward, which is given to an individual (or team) who has made a profound and significant difference in the way America cooks, eats, and drinks.

Toni is the founder of a 501c3 nonprofit organization that promotes the connection between cultural heritage, cooking and health. She has appeared as a guest judge on Bravo’s Top Chef, was profiled on CBS Sunday Morning's annual Holiday Show, on the Cooking Channel, and in the 35th Annual 2016 Aetna African American History Calendar. First Lady Michelle Obama invited Toni to the White House — twice. She was the first African American Food Editor of a major daily newspaper, the Cleveland Plain Dealer, the nutrition writer for the Los Angeles Times, and a contributing editor to Heart and Soul Magazine. Toni supports the food industry through service on several professional boards, and is a founding member of the Southern Foodways Alliance and Foodways Texas.

Toni's celebrated books include:

Juke Joints, Jazz Clubs, and Juice: Cocktails From Two Centuries of African American Cookbooks, which was named a Best Cookbook of the Year, is a James Beard Award nominee, and IACP Award finalist. Juke Joints spotlights the creativity, hospitality and excellence of Black drinking culture, with classic and modern recipes inspired by formulas found in Toni's collection of rare Black cookbooks.

Jubilee: Recipes From Two Centuries of African American Cooking, brings to life 125 dishes, also selected from her rare collection, through breath-taking photography and engaging storytelling. Jubilee received a James Beard Award and was named Book of the Year by IACP.

The Jemima Code: Two Centuries of African American Cookbooks, celebrates the important legacy of African American cooks and their cookbooks. It is the winner of a Beard Award, the 2015 Art of Eating Prize, and the Black Caucus of the Library Association's Certificate of Outstanding Contribution to Publishing.

Customer reviews

4,294 global ratings

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Customers say

Customers find the recipes in the book amazing and delicious. They appreciate the interesting history lessons and connections between foods and traditions. The information is well-written, informative, and engaging. Readers find the instructions clear and easy to follow. The pictures are great and appreciated. Overall, customers describe the book as a joyful celebration of African American food, history, and culture.

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159 customers mention "Recipes"155 positive4 negative

Customers enjoy the recipes in the book. They find the food amazing and the history about chefs and restaurants fascinating. The recipes are presented clearly, with each one separated for easy cooking. Readers appreciate the well-written content and consider it a great read and eating experience.

"...any really exciting and new recipes here, however, the recipes in the book come together well, and they are not difficult to follow...." Read more

"Great recipes and historical background." Read more

"...One of the finest reading/eating experiences you can have,,." Read more

"...Recipes look interesting though." Read more

33 customers mention "History content"33 positive0 negative

Customers enjoy the book's history content. They find the lessons interesting and appreciate learning about African American history from a different perspective. The book includes good recipes and historical connections between foods and traditions.

"...in history for its fabulous recipes, but for the historical background provided on the topic, the multitude of references given to other authors/..." Read more

"Great recipes and historical background." Read more

"...I felt privileged to learn of the rich and fascinating history of not only the cuisine, but every recipe...." Read more

"...This is my new favorite cookbook. I love the history lessons included with each section; I’m learning so much about Black history while thoroughly..." Read more

22 customers mention "Information quality"22 positive0 negative

Customers find the book informative and engaging. They appreciate the author's insights and background on menu and party planning. The recipes and pictures look delicious, making it a great addition to the library.

"...did not expect to be stunned, on nearly every page, by the author's extensive research, for which she drew in large part on her collection of more..." Read more

"Captivating and thoughtful, food and culture and resistance and celebration. Working our way through the recipes and they have been terrific too!" Read more

"...It was a joy to read, engaging and concise...." Read more

"This cookbook is beautiful, meaningful, educational, and useful...." Read more

17 customers mention "Ease of follow"17 positive0 negative

Customers find the recipes and instructions in the book easy to follow. They appreciate the well-written instructions and images. The recipes are authentic and delicious, making them suitable for make-ahead preparations. The book serves as a useful manual for menu and party planning, with insightful background information and care taken in presenting the recipes and their history.

"...The author is a good writer with ease at story telling mixed with lots of facts and historical notes...." Read more

"...well-written cookbook, filled with reliably delicious and mostly easy-to-prepare recipes." Read more

"Jubilee is a beautiful cookbook. There is great care and love in presenting the recipes and the history behind them...." Read more

"...is separate enough that when it's time to cook it is easy to see and read the recipe while in the kitchen...." Read more

15 customers mention "Photography"15 positive0 negative

Customers enjoy the book's photography. They appreciate the pictures and history included with recipes.

"...of amazing recipes (many of which I have tried and loved) and beautiful pictures...." Read more

"This is a beautiful book, great photography, nice layout, and good variety of recipes...." Read more

"...looking recipes with stories written and, of course, mouth watering pictures. Yummy!!!!" Read more

"...Beautiful photos and excellent recipes." Read more

12 customers mention "Gift value"12 positive0 negative

Customers find the book a joyful celebration of African-American food, history, and culture. They say it's a wonderful way to honor those cooks and their history. The book does a wonderful job of resurrecting signature dishes and making them modern. The stories included make their hearts warm.

"...looking for - and the history and stories included literally made my heart so warm. I have recommended this book to everyone I know...." Read more

"...It makes a great gift." Read more

"...This book is a true celebration of African American food, history, and culture...." Read more

"...This is the perfect gift for your favorite chef!" Read more

8 customers mention "Value for money"8 positive0 negative

Customers find the book offers good value for money. They say it's worth the purchase and a nice collector's item.

"...Well worth the cost for the content." Read more

"...It was so delicious!! (Chef’s kiss) It took a while to make, but it was worth it...." Read more

"...But they are well worth it. The stories behind the recipes make for fascinating reading as well." Read more

"...I will be using this cookbook a lot. It is truly worth the wait." Read more

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carolb
Well written, interesting and very educational
Reviewed in the United States on December 31, 2023
Verified Purchase
This is one of the cookbooks that will not go down in history for its fabulous recipes, but for the historical background provided on the topic, the multitude of references given to other authors/cookbooks that will allow you to delve deeper into the roots of african-american cooking and the history of recipes. I have notes for quite a few other cookbooks now to find and explore.
I read this cookbook cover to cover. The author is a good writer with ease at story telling mixed with lots of facts and historical notes. The book is accessible, the photos well composed.
Not seeing any really exciting and new recipes here, however, the recipes in the book come together well, and they are not difficult to follow.
If you are looking for an in depth collection of Southern, Soul or African American recipes, this would not be my first choice of cookbook. But if you want to learn something about how these recipes came about, the people who cooked them, and the history of black cooks and cooking, this is a valuable and well researched read.
I would like to have a picture reference either with the recipe or with the picture. It is a bit of guess work which recipe is actually shown.
Well worth the cost for the content.

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14 people found this helpful

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James Bannon
Fantastic cookbook!!
Reviewed in the United States on August 4, 2024
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Great recipes and historical background.

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jenjenbobdog
Beautiful book-amazing stories-fantastic food
Reviewed in the United States on May 1, 2024
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WOW! WOW! WOW!
i loved everything about this book. The photos, the stories, the food....the food.
BUY THIS BOOK and keep it on your counter and use it over and over.

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M. Johnson
Celebrate food
Reviewed in the United States on January 23, 2024
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Today I am reminded of how important vital cookbooks are to my life and our culture. Reading The Best Afghan cooking which honors a culture and cuisine I reach for Jubilee which taught me about my home and food , family and culture. I am not southern or black but time and time again when I cook something from this book I am brought back to home and Community. One of the finest reading/eating experiences you can have
,
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5 people found this helpful

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Honest Reviewer
Got it from a YouTube video
Reviewed in the United States on July 19, 2023
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I think I am going to return because the spine of the book is falling apart upon delivery. Recipes look interesting though.

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2 people found this helpful

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Rhonda Byrom
Mouth watering dishes and lots of history behind them.
Reviewed in the United States on May 2, 2024
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This book has numerous mouth watering recipes I want to try. Most recipe books I only make a half dozen recipes.

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Mary C.
Magnificent, certain to be a Beard Award winner.
Reviewed in the United States on December 14, 2019
Verified Purchase
Although I live in the far North, I was aware of Ms. Tipton-Martin's reputation as a scholar of African-American culinary history, and was happy to pay full price for this volume. I did not expect to be stunned, on nearly every page, by the author's extensive research, for which she drew in large part on her collection of more than 400 Black cookbooks dating back to 1827. I felt privileged to learn of the rich and fascinating history of not only the cuisine, but every recipe.

This is my kind of cookbook: from the extensive chapter introductions and headnotes, I learned something on every page. As a Caucasian, so much of the culinary history and its backstories were, I am sorry to say, new to me. Moreover, I stuck a quite respectable number of Post-It's on the book's pages, and I look forward to honoring these traditions by making many dishes from the book.

Only a few of the ingredients are not accessible to me, living as I do in the middle of nowhere; and so, I was pleasantly surprised to find that I can find the vast majority easily. The author occasionally suggests substitutions and brand names: two things that are always appreciated! Finally, almost every recipe has a gorgeous color photo, the exceptions being simple sauces and dressings.

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240 people found this helpful

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MomReviews
Reliably delicious and realistic recipes!
Reviewed in the United States on June 28, 2020
Verified Purchase
This is hands down the best cookbook I've ever purchased. I bought one for my brother at Christmas but desperately wanted one for myself. My brother kept giving rave review of the recipes he was making, so I finally bought the book in May and have been cooking my way through it ever since. I highly recommended the book to my Dad who immediately purchased it and has also been cooking/baking recipe after recipe. We ALL love it so much. I even gifted the book in June to my aunt--thinking she may want to add some new creations to her time at home due to the pandemic. The history in the book is as wonderful to read as the recipes are to make. I cannot recommend this book enough. So far, some of my very favorites are the Caramel Cake with Brown Sugar Buttercream Frosting, the Louisiana Barbecued Shrimp, the Molasses-Spice Cookies (made with Every-Kind-of-Cookie Dough), the Braised Summer Squash with Onions, the Island Banana Bread, theCatfish Etouffe, and the Biscuit-Topped Chicken Pot Pie. The next three recipes I plan to make are the Caribbean Roast Pork, the Bread Pudding, and the Salmon Croquettes. I truly am enjoying everything about this well-written cookbook, filled with reliably delicious and mostly easy-to-prepare recipes.

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Top reviews from other countries

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Edie Jarvis-Fast
Fabulous
Reviewed in Canada on December 10, 2023
Verified Purchase
Love the layout and pictures. Recipes are soo great.

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Hannah
Stunning cookbook with gorgeous history
Reviewed in the United Kingdom on July 17, 2024
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Delicious recipes which really tell a story and a history. Highly recommend and give a wonderful insight into this rich cultural food history.

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ApplePieMaryPie
Se Aldous Huxley avesse cercato un libro di cucina dopo aver scritto "Radici", avrebbe scelto questo
Reviewed in Italy on August 27, 2021
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Chi ricorda lo splendido Radici di Aldous Huxley, non potrà fare a meno di trovare un paragone culinario in questo splendido libro, che racconta le origini della cucina Gullah-Geechee: dalle coste dell'Africa Occidentale infatti, gli schiavi catturati hanno portato con se' il riso e la capacità di coltivarlo e cucinarlo, trapiantando tale sapere nelle terre dove sono stati imprigionati e maltrattati per generazioni. Ancora oggi il popolo Gullah -Geechee conserva orgogliosamente le sue radici etniche e culturali e porta avanti una cucina unica al mondo, eppure sconosciuta ai più. Da non perdere, assolutamente, e da assaporare piatto per piatto, storia per storia.

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Cintli Maíz
Júbilo afro
Reviewed in Spain on May 16, 2021
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Obra maestra. Una gema preciosa de historia de la cocina afrodescendiente en Estados Unidos con esbozos del resto de América y de África. Recetas creadas por la autora desde la interpretación y actualización de recetas tradicionales, acompañadas por recetas antiguas literales que resultan muy emotivas porque muestran los ingredientes y medidas originales. Himno de orgullo afro. Consecuencia de una basta investigación gastronómica. Verdadero activismo culinario. No sólo para amantes de la cocina y la historia, sino para quienes estén interesados en los movimientos de resistencia, y quienes aprecien y reconozcan las tradiciones y cultura de ancestros resilentes propios y ajenos. Tenía mucho tiempo que no me emocionaba tanto un libro de cocina.

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Jane Whibley
Swift service and free postage make the choice easy. Great range of books to select from.
Reviewed in Australia on January 6, 2021
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Purchased as a gift. Recipient very pleased with the choice and is enjoying her cooking experience.

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Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook Hardcover – November 5, 2019

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Delicious recipes and fantastic writing

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5.0 out of 5 stars Fabulous

5.0 out of 5 stars Stunning cookbook with gorgeous history

5.0 out of 5 stars Se Aldous Huxley avesse cercato un libro di cucina dopo aver scritto "Radici", avrebbe scelto questo

5.0 out of 5 stars Júbilo afro

5.0 out of 5 stars Swift service and free postage make the choice easy. Great range of books to select from.

Fabulous

Stunning cookbook with gorgeous history

Se Aldous Huxley avesse cercato un libro di cucina dopo aver scritto "Radici", avrebbe scelto questo

Júbilo afro

Swift service and free postage make the choice easy. Great range of books to select from.