She’d tell me stories about the foods she loved as a young girl living in a sharecropping home in the Deep South, and I’d grimace at the thought of eating pickled pigs’ feet and scrapple. She’d chop, I’d mix she’d blend, and I’d taste-test. I grew up in the kitchen, next to my grandmother. Here, Latifah Miles on the cookbook that connects her to her Black cultural heritage. To close out the year, we’ve asked our staffers to write about the best thing they bought in the past 12 months. If you’ve read any of our Strategist editor hauls, you’ll know that our writers and editors buy a lot of stuff, and even though we think carefully about each item that goes into our carts, there are still standouts. Tipton-Martin is a founding member of the Southern Foodways Alliance and Foodways Texas.Photo-Illustration: The Strategist Photos: Writers
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. Toni Tipton-Martin is a culinary journalist and community activist and the author of the James Beard Award–winning The Jemima Code. 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 cookingdeeply beautiful, culturally diverse, fit for celebration. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs. In Jubilee, Tipton-Martin brings these masters into our kitchens. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? She's introduced us to black cooks, some long forgotten, who established much of what's considered to be our national cuisine. Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. This book is both utilitarian in the kitchen and transcendent in narrative. A wonderful collection of recipes that proudly claims modern African-American cuisine's place within the broader arch of American cuisine.
0 kommentar(er)
