
Thomas Jefferson is credited with introducing French cuisine to America, but who were the people actually cooking these recipes? This is question posed by activist and culinary journalist Toni Tipton-Martin in her raw collection of stories and recipes. By reviewing over 400 black cook books spanning back to 1827, Tipton-Martin highlights the influence and tradition of black cooking in American, and it's oft-overlooked contribution to culinary history on a whole.
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