"More than 100 recipes that paint a rich, varied picture of the true history of African American cooking--from a James Beard Award-winning food writer"--Amazon.com. Throughout her career Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine, and introduced us to black cooks who established much of what is considered to be our national cuisine. Here she 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. The recipes highlight techniques, ingredients, and dishes that show the roots of African American cooking-- deeply beautiful, culturally diverse, fit for celebration. -- adapted from back cover.

Includes index.

Introduction -- Appetizers: food for company -- Beverages: liquified soul -- Breads: the staff of life -- Soups and salads: for the Welcome Table -- Sides and vegetables: a little bit of this, a little bit of that -- Main dishes: comfort in dining -- Desserts: the sweet life.