Description
by
Toni Tipton-Martin (Author)
JAMES BEARD AWARD NOMINEE – IACP AWARD FINALIST – Discover the fascinating history of Black mixology and its enduring influence on American cocktail culture through 70 rediscovered, modernized, or celebrated recipes, by the James Beard Award-winning author of Jubilee.
A BEST COOKBOOK OF THE YEAR: The Boston Globe, Los Angeles Times, Food Network, Good Housekeeping, Garden & Gun, Epicurious, Vice, Library Journal
Juke Joints, Jazz Clubs, and Juice spotlights the creativity, hospitality, and excellence of Black drinking culture, with classic and modern recipes inspired by formulas found in two centuries’ worth of Black cookbooks. From traditional tipples, such as the
Absinthe Frappe or the
Clover Leaf Cocktail, to new favorites, like the
Jerk-Spiced Bloody Mary and the
Gin and Juice 3.0, Toni Tipton-Martin shares a variety of recipes that shine a light on her influences, including underheralded early-twentieth-century icons, like Tom Bullock, Julian Anderson, and Atholene Peyton, and modern superstars, such as Snoop Dogg and T-Pain. Drawing on her expertise, research in historic cookbooks, and personal collection of texts and letters, Toni Tipton-Martin shows how these drinks have evolved over time and shares the stories of how Black mixology came to be–a culmination of generations of practice, skill, intelligence, and taste.
Author Biography
Toni Tipton-Martin is a culinary journalist, a community activist, the editor-in-chief of Cook’s Country magazine, and the author of two James Beard Award-winning cookbooks, The Jemima Code and Jubilee. 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 participate in First Lady Michelle Obama’s programs to raise a healthier generation of kids. She is a founding member of the Southern Foodways Alliance and Foodways Texas.
Number of Pages: 256Dimensions: 1 x 9.1 x 7.1 INIllustrated: YesPublication Date: November 14, 2023
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