![]() ![]() And for centuries, black chefs have made gravy with techniques identical to those used for creating a more sophisticated-sounding roux. We honor mainstream chefs for the food they prepare in restaurants and in their cookbooks, and we have neglected to offer African-Americans that same level of dignity and respect.”įor instance, Jubilee contains a recipe for alligator pear salad similar to mainstream guacamole. So we respect and honor our TV food people. “That is not to disparage what happens in home cooking, but we honor today’s celebrity cooks for the food that they prepare at work. ![]() Petersburg to speak at the third annual Tampa Bay Collard Green Festival. This is about professional cooks,” the Baltimore resident told The Zest Podcast during her February visit to St. THE ZEST PODCAST: Hear interviews with cookbook authors, chefs and other foodies. Her goal? To change the way society thinks about African-American cooking. The food journalist and educator won a James Beard Award in 2016 for her book The Jemima Code: Two Centuries of African American Cookbooks. Her latest work, Jubilee, is a collection of recipes from those antique cookbooks. ![]()
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