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Sam Sifton

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Sam Sifton is an American journalist and Food Editor at The New York Times. He was previously the paper's National Editor. Sifton has also worked as deputy dining editor; dining editor; deputy culture editor, and culture editor.
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Jubilee book cover
Jubilee
Recipes from Two Centuries of African American Cooking
Toni Tipton-Martin - 2019-11-05
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Delve into the fascinating world of African-American cuisine with Jubilee. This cookbook features 125 recipes adapted from historical texts and rare African-American cookbooks, revealing a cuisine far beyond soul food. Discover the rich and diverse history of African-American cooking, developed by enslaved master chefs, free caterers, and black entrepreneurs and culinary stars. Written by Toni Tipton-Martin, the first African-American food editor of a daily American newspaper and James Beard Award-winning author of The Jemima Code, Jubilee offers a varied style of cooking that has significantly influenced American cuisine.
Sam Sifton
2019-11-06T15:28:06.000Z
"Jubilee," by the 👑 @thejemimacode, is my favorite cookbook of 2019 bar none. It's delicious and important and it gave me these pork chops, which I love beyond measure, kind of like I love the book.      fuente