Time: 18:00 - 20:00

Date: 9 February, 2020

Event Category: Book Club

Website: https://www.facebook.com/events/503142736966865/

Location: La Petite Librairie Drawn & Quarterly—176 Bernard West, Montréal, Québec Phone: 514-279-2279 Venue WebsiteView map

Organizer: Drawn & Quarterly

Food lovers take note!

To attend this club we ask that you cook something from the cookbook and come ready to discuss and eat.
Super excited to test recipes from the book beforehand?! Tag us at #DandQCooks on Instagram or post your work here on the Facebook page.
You can also join our group Drawn & Quarterly Cook Book Club where we keep the discussion rolling.
This club meets at 6pm on Sunday.

***We are offering a 20% discount on JUBILEE from now until the meeting date!***

By purchasing your book at Librairie Drawn & Quarterly you help support free events like this one, independent publishing and retailing, our neighborhood, and authors both local and from around the world who depend on independent bookstores for their livelihood. You also get to take advantage of a great discount! Your support is appreciated.

THE BOOK
Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it?

In Jubilee, Tipton-Martin 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 such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration.

THE AUTHOR
Toni Tipton-Martin is a culinary journalist and community activist and the author of the James Beard Award–winning The Jemima Code. Her collection of more than three hundred African American cookbooks has been exhibited at the James Beard House, and she has twice been invited to the White House to participate in First Lady Michelle Obama’s programs to raise a healthier generation of kids. Tipton-Martin is a founding member of the Southern Foodways Alliance and Foodways Texas.