Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook

Jubilee is a cookbook by Toni Tipton-Martin featuring more than 100 recipes spanning two centuries of African American cooking. The book combines recipes with stories of pioneering black cooks—from enslaved chefs to middle- and upper-class writers and entrepreneurs—who shaped American cuisine. Dishes range from classics like Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known preparations such as Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne. Through these recipes and narratives, the book explores the techniques, ingredients, and cultural diversity underlying African American cooking. Jubilee won the James Beard Award and the IACP Award, and was named IACP Book of the Year. Tipton-Martin received the 2021 Julia Child Award and the 2025 James Beard Foundation Lifetime Achievement Award. The book was selected as a best cookbook of the year by The New York Times Book Review, The New Yorker, NPR, Chicago Tribune, The Atlantic, BuzzFeed, and Food52.