Each bite of this delectable lemon meringue pie recipe combines the perfect balance of sweet and tangy. We share the recipe from Toni Tipton-Martin's new cookbook, Jubilee: Recipes from Two Centuries of African American Cooking.
Dive into the pages of any cookbook and you're bound to learn a thing or two about the culture to which it owes its recipes. But in this fascinating cookbook from Toni Tipton-Martin – a scholar of African-American culinary history and a James Beard Award winner – you can expect to fill up as much on the rich history of Black cooks as you will on delicious and memorable dishes.
Bringing together 30 years of collecting rare African-American texts (resulting in a library of almost 400 Black-written cookbooks), the historian showcases more than 100 recipes, ranging from classics like biscuits, seafood gumbo and buttermilk fried chicken to lesser-known (but no less delicious) plates like West African groundnut stew and okra salad.
Jubilee, which acts as a sequel to The Jemima Code, Tipton-Martin's 2015 cookbook, continues on its quest to give Black cooks the recognition they were stripped of for centuries. A recipe for crawfish bisque not only instructs us how to make the creamy French soup, it also provides the history of the Creole staple and its publication in New Orleans Recipes in 1932.
Beyond the chapter introductions and in-depth African-American culinary history that comes with every plate, Jubilee is a stunningly photographed cookbook with inspiration for meals big and small. Perhaps even tougher than picking your first recipe will be choosing whether to display this delicious work in your kitchen or on your coffee table.