{"id":23310,"date":"2019-11-06T05:00:00","date_gmt":"2019-11-06T13:00:00","guid":{"rendered":"https:\/\/thatrecipe.com\/blog\/?p=23310"},"modified":"2025-09-27T15:12:49","modified_gmt":"2025-09-27T22:12:49","slug":"peanut-soup-from-jubilee-by-toni-tipton-martin","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/peanut-soup-from-jubilee-by-toni-tipton-martin\/","title":{"rendered":"Peanut Soup and Cookbook Review: Jubilee by Toni Tipton-Martin"},"content":{"rendered":"

Disclosure: I received a copy of Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook<\/a> by Toni Tipton-Martin for purposes of writing this post. All thoughts and opinions are mine.<\/span><\/em><\/p>\n

Rich decadent Peanut Soup is a delightfully simple soup that is great as a starter or a meatless meal.\u00a0<\/em><\/p>\n

\"Jubilee<\/p>\n

Jubilee by Toni Tipton-Martin<\/h3>\n

I believe there are two kinds of cookbook readers: read it cover to cover like a textbook or \"just show me the recipes\".<\/p>\n

I am the former. And Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook<\/a><\/span><\/em> is a book you want to at least read some of the introduction. I read the introduction plus all of the recipes and it was fascinating.<\/p>\n

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. But, that is only part of the story of African American cooking.<\/p>\n

Thomas Jefferson is credited with bringing French haute cuisine to America, but who do you think prepared the dishes? His slave, James Hemmings. Hemmings went to France with Jefferson and trained in the art of French cooking.<\/p>\n

And he was hardly the only one. Besides the plantation chefs, there were also free people that became chefs either working in restaurants and hotels or starting their own businesses. As the former slaves and their descendants spread out from South they expanded their repertoire to created amazing new dishes.\u00a0 Tipton-Martin has collected hundreds of cookbooks written by African American cooks that expand upon the preconceived notion of African American cooking being solely \"soul food\".<\/p>\n

If you are one of those people that want a cookbook just for the recipes, you probably aren't even reading this paragraph. But that's okay, because this cookbook is jammed with amazing recipes for all tastes. Interspersed throughout are recipes from some of the original cookbook authors as well.<\/p>\n

A few recipes on my \"I have to make\" list:<\/p>\n