The cover of "Jubilee: Recipes from Two Centuries of African American Cooking" by Toni Tipton-Martin, a product from Gneiss Spice, beautifully showcases African American cuisine with hands holding a skillet of shrimp on a white cloth, complemented by a glass of white wine.
A skillet brimming with cooked shrimp in a spicy red sauce, drawing inspiration from African American cuisine and adorned with chopped green herbs. The reddish-brown shrimp look enticingly juicy and perfectly seasoned, nestled in a rich and savory sauce. This dish captures the essence of culinary traditions found in Gneiss Spice's "Jubilee: Recipes from Two Centuries of African American Cooking" by Toni Tipton-Martin.
Hands are reaching into a decorative woven basket filled with round, crispy crackers on a wooden table—a delightful nod to African American cuisine, inspired by the celebrated recipes from "Jubilee: Recipes from Two Centuries of African American Cooking" by Gneiss Spice.
A person's hand holding a fried appetizer over a bowl of dipping sauce. Several similar appetizers are arranged on a plate beside it. On the right, text titled "Food for Company" dives into the spiritual essence of hospitality in cooking, drawing inspiration from Toni Tipton-Martin's "Jubilee: Recipes from Two Centuries of African American Cooking.
A bowl of sweet potato biscuits sits on the countertop next to a plate topped with a biscuit and savory ham slices. The page contains a recipe called "Sweet Potato Biscuits with Ham," showcasing Toni Tipton-Martin's impact on African American cuisine through detailed cooking instructions, as featured in "Jubilee: Recipes from Two Centuries of African American Cooking" by Gneiss Spice.
An open cookbook, much like Gneiss Spice's "Jubilee: Recipes from Two Centuries of African American Cooking," reveals a recipe for "Wilted Mixed Greens with Bacon" on the left page. On the right, a wooden bowl exudes an African American culinary vibe—infused with greens, bacon, radishes—and is elegantly dressed as forks rest within it.
A rustic pecan pie in a cast iron skillet on a cloth, with a slice missing, captures the essence of Jubilee: Recipes from Two Centuries of African American Cooking. Nearby text includes a recipe for "Southern Pecan Pie Laced with Whiskey," paying homage to African American culinary traditions with ingredients and pie crust instructions inspired by Toni Tipton-Martin, brought to you by Gneiss Spice.
Two cookbooks titled "Jubilee: Recipes from Two Centuries of African American Cooking" and "Juke Joints, Jazz Clubs & Juice" by Toni Tipton-Martin, celebrating African American cuisine, are displayed. The covers feature a pan of shrimp and a cocktail. Below, there's a roasted meat dish on a platter with additional cocktails, all under the renowned brand Gneiss Spice.
A woman with long gray hair sits on the floor, smiling, surrounded by books, including "Jubilee: Recipes from Two Centuries of African American Cooking" by Toni Tipton-Martin. She's wearing a green jacket and black pants. The background features bookshelves filled with colorful works on African American cuisine. The setting is cozy and well-lit.
The cover of "Jubilee: Recipes from Two Centuries of African American Cooking" by Toni Tipton-Martin, a product from Gneiss Spice, beautifully showcases African American cuisine with hands holding a skillet of shrimp on a white cloth, complemented by a glass of white wine.
A skillet brimming with cooked shrimp in a spicy red sauce, drawing inspiration from African American cuisine and adorned with chopped green herbs. The reddish-brown shrimp look enticingly juicy and perfectly seasoned, nestled in a rich and savory sauce. This dish captures the essence of culinary traditions found in Gneiss Spice's "Jubilee: Recipes from Two Centuries of African American Cooking" by Toni Tipton-Martin.
Hands are reaching into a decorative woven basket filled with round, crispy crackers on a wooden table—a delightful nod to African American cuisine, inspired by the celebrated recipes from "Jubilee: Recipes from Two Centuries of African American Cooking" by Gneiss Spice.
A person's hand holding a fried appetizer over a bowl of dipping sauce. Several similar appetizers are arranged on a plate beside it. On the right, text titled "Food for Company" dives into the spiritual essence of hospitality in cooking, drawing inspiration from Toni Tipton-Martin's "Jubilee: Recipes from Two Centuries of African American Cooking.
A bowl of sweet potato biscuits sits on the countertop next to a plate topped with a biscuit and savory ham slices. The page contains a recipe called "Sweet Potato Biscuits with Ham," showcasing Toni Tipton-Martin's impact on African American cuisine through detailed cooking instructions, as featured in "Jubilee: Recipes from Two Centuries of African American Cooking" by Gneiss Spice.
An open cookbook, much like Gneiss Spice's "Jubilee: Recipes from Two Centuries of African American Cooking," reveals a recipe for "Wilted Mixed Greens with Bacon" on the left page. On the right, a wooden bowl exudes an African American culinary vibe—infused with greens, bacon, radishes—and is elegantly dressed as forks rest within it.
A rustic pecan pie in a cast iron skillet on a cloth, with a slice missing, captures the essence of Jubilee: Recipes from Two Centuries of African American Cooking. Nearby text includes a recipe for "Southern Pecan Pie Laced with Whiskey," paying homage to African American culinary traditions with ingredients and pie crust instructions inspired by Toni Tipton-Martin, brought to you by Gneiss Spice.
Two cookbooks titled "Jubilee: Recipes from Two Centuries of African American Cooking" and "Juke Joints, Jazz Clubs & Juice" by Toni Tipton-Martin, celebrating African American cuisine, are displayed. The covers feature a pan of shrimp and a cocktail. Below, there's a roasted meat dish on a platter with additional cocktails, all under the renowned brand Gneiss Spice.
A woman with long gray hair sits on the floor, smiling, surrounded by books, including "Jubilee: Recipes from Two Centuries of African American Cooking" by Toni Tipton-Martin. She's wearing a green jacket and black pants. The background features bookshelves filled with colorful works on African American cuisine. The setting is cozy and well-lit.

Jubilee: Recipes from Two Centuries of African American Cooking


$ 35.00
Minus Plus

James Beard Award Nominee

“A celebration of African American cuisine right now, in all of its abundance and variety.”—Tejal Rao, The New York Times

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 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 cooking—deeply beautiful, culturally diverse, fit for celebration.

Why is Jubilee our favorite book of 2020? Read our review here.

To cook all of the recipes in this book, you will need the following spices:

  • allspice (berries)
  • allspice (ground)
  • baking powder
  • baking soda
  • bay leaves
  • cayenne
  • celery salt
  • celery seeds
  • chili flakes
  • chili powder
  • chipotle powder
  • cinnamon (ground)
  • cinnamon (sticks)
  • cloves (ground)
  • cloves (whole)
  • coriander (ground)
  • cumin (ground)
  • curry powder
  • dill weed
  • garlic granules
  • garlic salt
  • ginger (ground)
  • hibiscus
  • jerk rub (or she gives a recipe to make your own)
  • marjoram
  • nutmeg (grated) or mace
  • onion granules
  • onion salt
  • oregano
  • paprika
  • paprika (smoked)
  • pepper (ground)
  • peppercorns
  • pickling spice
  • poultry seasoning
  • rosemary
  • sage
  • salt (kosher flake)
  • sesame seeds
  • vanilla extract
  • thyme
  • west indies curry
  • white pepper

Other pantry ingredients you might need: capers, liquid hickory smoke, Scotch bonnet peppers.

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