{"title":"Toni Tipton-Martin","description":"Toni Tipton-Martin is the first African-American editor of a major metropolitan daily newspaper, the Cleveland Plain Dealer. Formerly a member of the food staff of the Los Angeles Times, she lives in Dallas, Texas.","products":[{"product_id":"a-taste-of-heritage-the-new-african-american-cuisine-paperback","title":"A Taste of Heritage: The New African American Cuisine - Paperback","description":"\u003cp\u003eChef Joe Randall and Toni Tipton-Martin showcase the rich heritage of African-American cooking in this authentic collection of 300 recipes. Drawn from Joe Randall's personal recipes, the book also includes recipes from chefs who have worked with Randall's A Taste of Heritage Foundation, including Edna Lewis and Patrick Clark. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eAfrican-American cooking has evolved over more than 200 years to become a sophisticated and distinctive cuisine. More than just \"soul food,\" African-American cuisine has become world class. Experience Catfish Stew with Cornmeal Dumplings, Southern Fried Quail, or Crepes with Country Fried Apples. Geared to the home cook, the recipes are also enhanced by a section of menus, complete with wine selections. The final section introduces readers to the stories and menus of the prominent African-American chefs who contributed to the book.\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eChef Joe Randall and Toni Tipton-Martin showcase the rich heritage of African-American cooking in this authentic collection of 300 recipes. Drawn from Joe Randall's personal recipes, the book also includes recipes from chefs who have worked with Randall's A Taste of Heritage Foundation, including Edna Lewis and Patrick Clark.\u003c\/p\u003e\u003cp\u003eAfrican-American cooking has evolved over more than 200 years to become a sophisticated and distinctive cuisine. More than just \"soul food,\" African-American cuisine has become world class. Experience Catfish Stew with Cornmeal Dumplings, Southern Fried Quail, or Crepes with Country Fried Apples. Geared to the home cook, the recipes are also enhanced by a section of menus, complete with wine selections. The final section introduces readers to the stories and menus of the prominent African-American chefs who contributed to the book.\u003c\/p\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51319074160863,"sku":"9780764567100","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0813\/8958\/4607\/files\/iqD5ota8Bi9780764567100.webp?v=1788366163"},{"product_id":"jubilee-recipes-from-two-centuries-of-african-american-cooking-a-cookbook-hardcover","title":"Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook - Hardcover","description":"\u003cp\u003e\u003cb\u003e\"A celebration of African American cuisine right now, in all of its abundance and variety.\"--Tejal Rao, \u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\u003cb\u003eJAMES BEARD AWARD WINNER -\u003c\/b\u003e IACP AWARD WINNER - IACP BOOK OF THE YEAR \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eTONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT AND THE 2025 WINNER OF THE JAMES BEARD FOUNDATION'S LIFETIME ACHIEVEMENT AWARD\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eA BEST COOKBOOK OF THE YEAR: \u003ci\u003eThe New York Times Book Review, The New Yorker, \u003c\/i\u003eNPR, \u003ci\u003eChicago Tribune, The Atlantic, BuzzFeed, Food52\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eThroughout 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? \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eJubilee, \u003c\/i\u003eTipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs\u2028 to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as \u003cb\u003eSweet Potato Biscuits\u003c\/b\u003e, \u003cb\u003eSeafood Gumbo\u003c\/b\u003e, \u003cb\u003eButtermilk Fried Chicken\u003c\/b\u003e, and \u003cb\u003ePecan Pie with Bourbon\u003c\/b\u003e to lesser-known but even more decadent dishes like \u003cb\u003eBourbon \u0026amp; Apple Hot Toddies\u003c\/b\u003e, \u003cb\u003eSpoon Bread\u003c\/b\u003e, and \u003cb\u003eBaked Ham Glazed with Champagne\u003c\/b\u003e, \u003ci\u003eJubilee \u003c\/i\u003epresents techniques, ingredients, and dishes that show the roots of African American cooking--deeply beautiful, culturally diverse, fit for celebration. \u003cp\u003e\u003c\/p\u003e\u003cb\u003ePraise for \u003ci\u003eJubilee\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"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 \u003ci\u003eJubilee.\u003c\/i\u003e\"\u003cb\u003e--Sam Sifton, \u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"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.\"\u003cb\u003e--\u003ci\u003eThe New Yorker\u003c\/i\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"\u003ci\u003eJubilee\u003c\/i\u003e is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.\"\u003cb\u003e--\u003ci\u003eKitchn\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\"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.\"\u003cb\u003e--\u003ci\u003eTaste\u003c\/i\u003e\u003c\/b\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51319097000159,"sku":"9781524761738","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0813\/8958\/4607\/files\/w3AFCJBhvy9781524761738.webp?v=1788366205"},{"product_id":"juke-joints-jazz-clubs-and-juice-a-cocktail-recipe-book-cocktails-from-two-centuries-of-african-american-cookbooks-hardcover","title":"Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book: Cocktails from Two Centuries of African American Cookbooks - Hardcover","description":"\u003cp\u003e\u003cb\u003eJAMES BEARD AWARD NOMINEE - IACP AWARD FINALIST - Discover the fascinating history of Black mixology and its enduring influence on American cocktail culture through 70 rediscovered, modernized, or celebrated recipes, by the James Beard Award-winning author of \u003ci\u003eJubilee\u003c\/i\u003e.\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eTONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT AND THE 2025 WINNER OF THE JAMES BEARD FOUNDATION'S LIFETIME ACHIEVEMENT AWARD \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eA BEST COOKBOOK OF THE YEAR: \u003ci\u003eThe Boston Globe, Los Angeles Times, \u003c\/i\u003eFood Network, \u003ci\u003e Good Housekeeping, Garden \u0026amp; Gun, Epicurious, Vice, Library Journal\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003eJuke Joints, Jazz Clubs, and Juice\u003c\/i\u003e spotlights the creativity, hospitality, and excellence of Black drinking culture, with classic and modern recipes inspired by formulas found in two centuries' worth of Black cookbooks. From traditional tipples, such as the \u003cb\u003eAbsinthe Frappe\u003c\/b\u003e or the \u003cb\u003eClover Leaf Cocktail\u003c\/b\u003e, to new favorites, like the \u003cb\u003eJerk-Spiced Bloody Mary\u003c\/b\u003e and the \u003cb\u003eGin and Juice 3.0\u003c\/b\u003e, Toni Tipton-Martin shares a variety of recipes that shine a light on her influences, including underheralded early-twentieth-century icons, like Tom Bullock, Julian Anderson, and Atholene Peyton, and modern superstars, such as Snoop Dogg and T-Pain. \u003cp\u003e\u003c\/p\u003eDrawing on her expertise, research in historic cookbooks, and personal collection of texts and letters, Toni Tipton-Martin shows how these drinks have evolved over time and shares the stories of how Black mixology came to be--a culmination of generations of practice, skill, intelligence, and taste.","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51319100801247,"sku":"9780593233825","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0813\/8958\/4607\/files\/rgXS5uiH779780593233825.webp?v=1788366213"}],"url":"https:\/\/blackandbarhe.com\/collections\/toni-tipton-martin.oembed","provider":"Black \u0026 Barhe Bookstore","version":"1.0","type":"link"}