Toni Tipton-Martin, the first African-American food editor of a daily American newspaper, is the author of the James Beard Award-winning The Jemima Code, a history of African-American cooking found in—and between—the lines of three centuries’ worth of African-American cookbooks. Tipton-Martin builds on that research in Jubilee, adapting recipes from those historic texts for the modern kitchen. What we find is a world of African-American cuisine—made by enslaved master chefs, free caterers, and black entrepreneurs and culinary stars—that goes far beyond soul food. It’s a cuisine that was developed in the homes of the elite and middle class; that takes inspiration from around the globe; that is a diverse, varied style of cooking that has created much of what we know of as American cuisine.

Discover the fascinating history of Black mixology and its enduring influence on American cocktail culture through 70 rediscovered, modernized, or celebrated recipes, by the James Beard Award–winning author of Jubilee.

Juke Joints, Jazz Clubs, and Juice spotlights the creativity, hospitality, and excellence of Black drinking culture, with classic and modern recipes inspired by formulas found in two centuries’ worth of Black cookbooks. From traditional tipples, such as the Absinthe Frappe or the Clover Leaf Cocktail, to new favorites, like the Jerk-Spiced Bloody Mary and the Gin and Juice 3.0, Toni Tipton-Martin shares a variety of recipes that shine a light on her influences, including underheralded early-twentieth-century icons, like Tom Bullock, Julian Anderson, and Atholene Peyton, and modern superstars, such as Snoop Dogg and T-Pain.

Drawing on her expertise, research in historic cookbooks, and personal collection of texts and letters, Toni Tipton-Martin shows how these drinks have evolved over time and shares the stories of how Black mixology came to be—a culmination of generations of practice, skill, intelligence, and taste.

Winner, James Beard Foundation Book Award, 2016
Art of Eating Prize, 2015
BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016

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. 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.

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. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. 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. 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. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.

A stunning 50th anniversary edition of one of the most beloved cookbooks of all time, by “the empress of Southern cooking” (The New Yorker), beautifully repackaged and redesigned, with a new foreword by Toni Tipton-Martin

With the publication of The Taste of Country Cooking, Edna Lewis proclaimed the food of the American South as one of the world’s great cuisines. From Baked Virginia Ham and Corn Muffins to Oyster Stew and Lemon Meringue Pie, Miss Lewis (as she was almost universally known) extolled the vir­tues of the good food of her childhood, spent in a Virginia farming community founded by her grandfather and his friends after emancipation. A celebration of eating locally—decades before “farm to table” became common parlance—the book catalogs the joys of cooking with the seasons: the field greens and salads of spring, pan-fried chicken and crushed peaches in summer, baked ham and sweet potatoes for fall, and hearty soups and stews during the cold winter months. An affirmation of a distinctly American way of eating, half a century after its publica­tion, it remains the definitive book on Southern cooking.

NATIONAL BESTSELLER • In “one of Morrison’s most haunting works” (The New York Times),the acclaimed Nobel Prize winner reveals what lies beneath the surface of slavery. But at its heart, like Beloved, it is the story of a mother and a daughter—a mother who casts off her daughter in order to save her, and a daughter who may never exorcise that abandonment.

One of the New York Times’s 100 Best Books of the 21st Century

In the 1680s the slave trade in the Americas is still in its infancy. Jacob Vaark is an Anglo-Dutch trader and adventurer, with a small holding in the harsh North. Despite his distaste for dealing in “flesh,” he takes a small slave girl in part payment for a bad debt from a plantation owner in Catholic Maryland. This is Florens, who can read and write and might be useful on his farm. Rejected by her mother, Florens looks for love, first from Lina, an older servant woman at her new master's house, and later from the handsome blacksmith, an African, never enslaved, who comes riding into their lives.

A first-of-its-kind Southern cookbook featuring more than 300 Cook's Country recipes and fascinating insights into the culinary techniques and heroes of the American South.

Tour the diverse history of Southern food through 200+ stories of women who've shaped the cuisine!

Shepherded by Toni Tipton-Martin and Cook's Country Executive Editor and TV personality Morgan Bolling, When Southern Women Cook showcases the hard work, hospitality, and creativity of women who have given soul to Southern cooking from the start. Every page amplifies their contributions, from the enslaved cooks making foundational food at Monticello to Mexican Americans accessing sweet memories with colorful conchas today.

* 70+ voices paint a true picture of the South: Emmy Award–winning producer and author Von Diaz covers Caribbean immigrant foodways through Southern stews; food journalist Kim Severson delves into recipes' power as cultural currency; mixologist and beverage historian Tiffanie Barriere reflects on Juneteenth customs including red drink. Consulting food historian KC Hysmith contributes important—and fascinating—context throughout.

* 300 Recipes—must-knows, little-knowns, and modern inventions: Regional Brunswick Stew, Dollywood Cinnamon Bread, Pickle-Brined Fried Chicken Sandwiches, Grilled Lemongrass Chicken Banh Mi, and Oat Guava Cookies bridge the gap between what Southern cooking is known for and how it continues to evolve.

* Recipe headnotes contextualize your cooking: Learn Edna Lewis’ biscuit wisdom. Read about Waffle House and fry chicken thighs to top light-as-air waffles. Meet Joy Perrine, the "Bad Girl of Bourbon."

Covering every region and flavor of the American South, from Texas Barbecue to Gullah Geechee rice dishes, this collection of 300 recipes is a joyous celebration of Southern cuisine and its diverse heroes, past and present.

The author of Song of Solomon now sets her extraordinary novelistic powers on a striking new course. Tar Baby, audacious and hypnotic, is masterful in its mingling of tones—of longing and alarm, of urbanity and a primal, mythic force in which the landscape itself becomes animate, alive with a wild, dark complicity in the fates of the people whose drama unfolds. It is a novel suffused with a tense and passionate inquiry, revealing a whole spectrum of emotions underlying the relationships between black men and women, white men and women, and black and white people.

The place is a Caribbean island. In their mansion overlooking the sea, the cultivated millionaire Valerian Street, now retired, and his pretty, younger wife, Margaret, go through rituals of living, as if in a trance. It is the black servant couple, who have been with the Streets for years—the fastidious butler, Sydney, and his strong yet remote wife—who have arranged every detail of existence to create a surface calm broken only by sudden bursts of verbal sparring between Valerian and his wife. And there is a visitor among them—a beautiful young black woman, Jadine, who is not only the servant’s dazzling niece, but the protegée and friend of the Streets themselves; Jadine, who has been educated at the Sorbonne at Valerian’s expense and is home now for a respite from her Paris world of fashion, film and art.

Through a season of untroubled ease, the lives of these five move with a ritualized grace until, one night, a ragged, starving black American street man breaks into the house. And, in a single moment, with Valerian’s perverse decision not to call for help but instead to invite the man to sit with them and eat, everything changes. Valerian moves toward a larger abdication. Margaret’s delicate and enduring deception is shattered. The butler and his wife are forced into acknowledging their illusions. And Jadine, who at first is repelled by the intruder, finds herself moving inexorably toward him—he calls himself Son; he is a kind of black man she has dreaded since childhood; uneducated, violent, contemptuous of her privilege.

As Jadine and Son come together in the loving collision they have both welcomed and feared, the novel moves outward—to the Florida backwater town Son was raised in, fled from, yet cherishes; to her sleek New York; then back to the island people and their protective and entangling legends. As the lovers strive to hold and understand each other, as they experience the awful weight of the separate worlds that have formed them—she perceiving his vision of reality and of love as inimical to her freedom, he perceiving her as the classic lure, the tar baby set out to entrap him—all the mysterious elements, all the highly charged threads of the story converge. Everything that is at risk is made clear: how the conflicts and dramas wrought by social and cultural circumstances must ultimately be played out in the realm of the heart.

Once again, Toni Morrison has given us a novel of daring, fascination, and power.

Paradise opens with one of Morrison’s most raw and Faulknerian scenes: early one morning in 1976, nine men from the town of Ruby, Oklahoma—population 360, all black—unleash an assault upon a convent seventeen miles away. The misfortunes suffered in Ruby, the men believe, come from the convent women, who are rumored to engage in witchcraft and abortion. From this fateful moment of collision, Morrison takes us back to the town’s origins in 1890, when it was founded by former slaves. She then guides us through Ruby’s tumultuous journey through the twentieth century, as generations are born and lost, as racial turmoil shakes the nation. As time wears on, the residents of Ruby become ever more convinced that they must isolate themselves in order to preserve their freedom and dignity. Richly imagined and elegantly composed, Paradise is a deeply resonant allegory, one of Morrison’s most ambitious works.