Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it?

In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs. 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.

The Art Book is an A to Z guide to 500 great painters and sculptors from medieval to modern times. It debunks art historical classifications by throwing together brilliant examples of all periods, schools, visions, and techniques.

Each artist is represented by a full-page color plate of a definitive work, accompanied by explanatory and illuminating information on the image and its creator. Glossaries of artistic movements and technical terms are included, making this a valuable work of reference as well as a feast for the eyes.

By breaking with traditional classifications, The Art Book presents a fresh and original approach to art: an unparalleled visual sourcebook and a celebration of our rich and multi-faceted culture.