A month ago, I was skimming through, enjoying, cooking, hanging out with the book.
She grew up in the tony Baldwin Hills area of Los Angeles, a neighborhood she describes as “home to the black elite - doctors, lawyers, entrepreneurs, and white-collar professionals.” There, at the home her mother treated like an “urban farm,” she thrilled to tender lettuces, avocados and California stone fruits plucked from the garden.įor me, In the wake of the killing of George Floyd, exploring a powerful African American cookbook has taken on a different quality it feels more urgent. Just out of college, she joined The Los Angeles Times as a food and nutrition writer (I served there as Food Editor 23 years later).
Like me, she grew up in Southern California (we were both born in L.A., six months apart). I was eager to explore the enticing recipes, sticking Post-its on scores of recipes for which I couldn’t yet procure the necessary ingredients: Deviled Crab, Okra Gumbo, Peach-Buttermilk Ice Cream.īut there were plenty of dishes I was able to make, and with delicious results: a Biscuit-Topped Chicken Pot Pie, the Savannah Pickled Shrimp I wrote about last month, wonderful Sautéed Greens that felt like the best thing imaginable for our immune systems during a pandemic.Īs I flipped through, enjoying the beautiful photos by Jerrelle Guy, I was taken with Tipton-Martin’s stories, and her background. Being honored with the Beard Award honor puts them squarely in the center of the American table.Īt Cooks Without Borders, we had just started cooking from Jubilee when Covid shut us in mid-March. To create Jubilee, Tipton-Martin culled more than 100 recipes from those books collectively they represent her curation of seminal African-American cooking. Tagged: cookbooks, Jubilee, Toni Tipton-Martin, Japanese Home Cooking, Sonoko Sakai, American Sfoglino, Evan Funke Find a complete list of winners and finalists here.Ĭongratulations to all the IACP winners and finalists! Other titles winning IACP top honors include Pastry Love: A Baker’s Journal of Favorite Recipes by Joanne Chang (Baking category) The Complete Baking Book for Young Chefs by the Editors at America’s Test Kitchen (Children, Youth & Family category) On the Hummus Route by Ariel Rosenthal, Orly Peli-Bronshtein and Dan Alexander (Culinary Travel category) and Milk Street: The New Rules: Recipes That Will Change the Way You Cook by Christopher Kimball (General category).
The book won in the Chefs & Restaurants category. While we haven’t gotten around to reviewing American Sfoglino yet, we do have a story about it in the works, and taking a deep dive into Funke’s pasta-making technique has forever changed the way we’ll approach making pasta by hand.
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