With a foreword by Their Royal Highnesses the Prince of Wales and the Duchess of Cornwall, this book celebrates the landmark occasion of the Platinum Jubilee by bringing together recipes - many of them served during Royal Visits - that are proudly British, inspired by local influences from the embassys host country, or a fusion of the two. Book Synopsis 70 wonderful recipes, alongside profiles of Great British ingredients and diplomatic stories, to celebrate Her Majesty The Queens Platinum Jubilee 19th century British Prime Minister Lord Palmerston once declared that dining is the soul of diplomacy and this unique and sumptuous new book, published as part of the celebrations for Her Majesty The Queens 70 years on the Throne, presents 70 recipes from British embassies and high commissions around the world. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking-deeply beautiful, culturally diverse, fit for celebration.About the Book 70 wonderful recipes, alongside profiles of Great British ingredients and diplomatic stories, to celebrate Her Majesty The Queens Platinum Jubilee. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs. In Jubilee, Tipton-Martin brings these masters into our kitchens.

After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine.

Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine.

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review.

“A celebration of African American cuisine right now, in all of its abundance and variety.”-Tejal Rao, The New York Times

Jubilee cookbook