Toni Tipton-Martin's book fills a tremendous hole in American culinary history. I would venture that few people know the extent to which African Americans have written and published cookbooks. I was certainly surprised to find out how early in the 1800s books were published as well as the number and variety of cookbooks that have been printed since that time. Many of this books remain a mystery because they are long out-of-print and oft-ignored by the mainstream publishers and press. When possible, and most importantly, Martin provides the author's biography, the backstory of their culinary experience and the social context surrounding the book's publishing. This is vital resource and a great read for anyone interested in getting a fuller picture and more nuanced understanding of American cuisine. If you're the type of person who loves to "read" cookbooks . . . this one's for you!
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