Jubilee is a remarkable cookbook by culinary historian and food writer Toni Tipton-Martin. In this book, Tipton-Martin celebrates the diversity and depth of African American cooking, showcasing recipes from two centuries of culinary history. From traditional dishes like gumbo and jambalaya to modern creations like black-eyed pea falafel and sweet potato and pecan gratin, Jubilee offers a wide range of soulful and flavorful recipes. With stunning photography and informative essays, this cookbook not only provides delicious recipes but also educates readers about the cultural significance of African American cuisine.
