![]() ![]() “This is a great example of the understanding of African American caterers, their understanding and integrating popular dishes into their menus.” Jubilee is a companion to Toni Tipton-Martin’s James Beard Award-winning 2015 bibliography The Jemima Code. ![]() “It was really lovely to discover the coincidence of it appearing on the menus of caterers whose guests and customers would have been exposed to celery like this in restaurants,” says Tipton-Martin. The method, she adds, while akin to the practice of smothering vegetables in a roux-based gravy - which is well-represented in African American cookbooks - results in a lighter dish. Here, she uses the French technique beurre manié (equal parts butter and flour rubbed together) to thicken the dish just prior to serving. This advertisement has not loaded yet, but your article continues below. ![]() Manage Print Subscription / Tax Receipt. ![]()
0 Comments
Leave a Reply. |