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Jubilee: recipes from two centuries of African-American cooking
(Book)

Book Cover
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Published:
New York : Clarkson Potter/Publishers, [2019].
Format:
Book
Edition:
First Edition.
Physical Desc:
319 pages : color illustrations ; 26 cm
Status:

1 copy on order.
Copies
Location
Call Number
Status
Last Check-In
Boulder Main Adult NonFiction
641.5929607 Tipt
Due Sep 29, 2021
Broomfield Non-Fiction
641.59296073 Tipto
Due Sep 25, 2021
Longmont Adult Nonfiction
641.59296073 TIP
Due Sep 28, 2021
Louisville Adult NonFiction
641.5929607 TIP
On Shelf
Aug 24, 2021
Location
Call Number
Status
Last Check-In
Longmont Pulblic Library On Order
ON ORDER
On Order
Description

The author introduces us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine, and in this book, brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs
 to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics to lesser-known but even more decadent dishes, Tiption-Martin presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration.

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Citations
APA Citation (style guide)

Tipton-Martin, T. (2019). Jubilee: recipes from two centuries of African-American cooking. First Edition. New York: Clarkson Potter/Publishers.

Chicago / Turabian - Author Date Citation (style guide)

Tipton-Martin, Toni. 2019. Jubilee: Recipes From Two Centuries of African-American Cooking. New York: Clarkson Potter/Publishers.

Chicago / Turabian - Humanities Citation (style guide)

Tipton-Martin, Toni, Jubilee: Recipes From Two Centuries of African-American Cooking. New York: Clarkson Potter/Publishers, 2019.

MLA Citation (style guide)

Tipton-Martin, Toni. Jubilee: Recipes From Two Centuries of African-American Cooking. First Edition. New York: Clarkson Potter/Publishers, 2019. Print.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
5bde401c-92e3-d2a7-dcaf-ae453cffa865
Go To GroupedWork

Record Information

Last Sierra Extract TimeSep 08, 2021 04:41:17 PM
Last File Modification TimeSep 08, 2021 04:41:38 PM
Last Grouped Work Modification TimeSep 08, 2021 04:41:27 PM

MARC Record

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500 |a Includes bibliographical references and index.
5050 |a Appetizers -- Beverages -- Breads -- Soups and Salads -- Sides and Vegetables -- Main Dishes -- Desserts.
520 |a The author introduces us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine, and in this book, brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs
 to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics to lesser-known but even more decadent dishes, Tiption-Martin presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration.
650 0|a African American cooking.
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More Details
Language:
English
ISBN:
9781524761738, 1524761737

Notes

General Note
Includes bibliographical references and index.
Description
The author introduces us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine, and in this book, brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs
 to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics to lesser-known but even more decadent dishes, Tiption-Martin presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration.