A journalist turned historian and James Beard Award–winner, Toni Tipton-Martin has collected and crafted over 100 recipes in this towering work of food history, drawn from a compilation of seminal African American dishes that cross centuries and cultures. Introducing us to generations of black cooks, some long forgotten, Jubilee presents techniques, ingredients, and dishes that show the nuance and breadth of African American cooking, from classics to lesser-known dishes. Beautiful, diverse and fit for celebration, this book is a mouth-watering invitation to cook.