The Jemima Code transforms America's most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.

These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. Recipes from Two Centuries of African American Cooking: A Cookbook. The books are arranged chronologically and illustrated with photos of their covers many also display selected interior pages, including recipes.

The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant's manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. This unique narrative cookbook traces the history and heritage of Tuskegee through reminiscences, vintage photographs, poetry, journal entries, and more than 200 recipes for delicious appetizers, entrées, side dishes, breads, beverages, and desserts that reflect the diverse and mouthwatering flavors of Southern African American cuisine. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world's largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind. Women of African descent have contributed to America's food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate 'Aunt Jemima' who cooked mostly by natural instinct. Jubilee: Recipes From Two Centuries Of African American Cooking: A Cookbook Hardcover November 5, 2019.

Winner, BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016 Winner, James Beard Foundation Book Award, 2016

Toni tipton martin cookbook