The pork chops, you'll make again and again.
Last edited Sat Nov 9, 2019, 10:12 PM - Edit history (1)
(a special read)
There are precious few feelings as nice as the one that comes from falling in love with a cookbook — with its aesthetics and point of view, with its larder and stories, above all with the flavors the recipes produce. There you were, making the sort of food you’ve been making forever, cooking the beans the way you do, the muffins, the fish, the lamb. Everything is fine, maybe even delicious. Life is good. But then, suddenly, it’s better: new techniques, new flavors, new narratives — everything so thrilling you want to make the recipes over and over again, until they are a little bit yours, until the food they produce is something you share with the author like a secret, like a fact.
That has been my experience with Toni Tipton-Martin’s “Jubilee: Recipes From Two Centuries of African-American Cooking,” which I got hold of this summer and have been cooking steadily from since, in advance of its publication on Nov. 5. An instructional companion to Tipton-Martin’s indispensable 2015 bibliography of black cooking in America, “The Jemima Code,” “Jubilee” shares the same hereditary material: the nearly 400 cookbooks by and for African-Americans that Tipton-Martin has collected and studied for more than a decade. As she does in “The Jemima Code,” Tipton-Martin uses those books to upend segregationist narratives about African-American cooking, showing how throughout the 19th and 20th centuries, black cooks were central to the development of American cuisine, taking influences from immigrant groups from coast to coast.'>>>
https://www.nytimes.com/2019/11/06/magazine/toni-tipton-martin-jubilee-cookbook.htm?
('Puter probs, so maybe back later.)
https://www.nytimes.com/2019/11/06/magazine/toni-tipton-martin-jubilee-cookbook.html?
= new reply since forum marked as read
