Jubilee : Recipes from Two Centuries of African American Cooking: A Cookbook

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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