Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. In this informative, impeccably photographed book, Tipton-Martin introduces a host of Black culinary pioneers, from enslaved chefs to upper-class entrepreneurs. The more than 100 recipes include such classics as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon, along with lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne.