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,

Jubilee by Toni Tipton-Martin

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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 BiscuitsSeafood GumboButtermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot ToddiesSpoon Bread, and Baked Ham Glazed with ChampagneJubilee 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

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CURRENT DELIVERY SCHEDULE** No same-day deliveries on Sundays and Tuesdays.**If you really really need something delivered on a Sunday or Tuesday please call the shop and we will do what we can for you! All other days, same day delivery for orders made before the 4pm cutoff. Orders placed after 4pm will be delivered the following delivery day starting at 4pm. All pick up and delivery options calculated at checkout. 

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No next-day delivery on Sundays and Tuesdays.** If you order for next day on Saturday or Monday it will go out Monday or Wednesday. For orders placed up to 30 minute before the store closing cutoff. Orders placed after 30 minutes before closing will be delivered two days later. All pick up and delivery options calculated at checkout. If you need something delivered same day in this zip code range, call the shop and we will see if we can accommodate your request! You will need to enter your full address under the SHIPPING to get local delivery options.

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