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The second cookbook from food scholar and journalist Toni Tipton-Martin contains over a hundred recipes that celebrate African American cooking—it’s a collection that goes deep and wide. The book takes inspiration from old and new: It references late-nineteenth-century Southern-cooking tomes and includes a recipe perfected by the pop star Kelis. From the classic culinary genius of enslaved chefs to dishes cooked by middle-class writers and entrepreneurs, Jubilee is a celebration of African American traditions old, new, and unfolding.
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