![]() As the former slaves and their descendants spread out from South they expanded their repertoire to created amazing new dishes. Besides the plantation chefs, there were also free people that became chefs either working in restaurants and hotels or starting their own businesses. ![]() Hemmings went to France with Jefferson and trained in the art of French cooking.Īnd he was hardly the only one. Thomas Jefferson is credited with bringing French haute cuisine to America, but who do you think prepared the dishes? His slave, James Hemmings. But, that is only part of the story of African American cooking. Most people would assume that any recipe labeled "African American" cooking will be Southern soul food, the food of the field slaves in the Southern US. I read the introduction plus all of the recipes and it was fascinating. And Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook is a book you want to at least read some of the introduction. ![]() I believe there are two kinds of cookbook readers: read it cover to cover like a textbook or "just show me the recipes". Rich decadent Peanut Soup is a delightfully simple soup that is great as a starter or a meatless meal. Disclosure: I received a copy of Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook by Toni Tipton-Martin for purposes of writing this post. ![]()
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