New cookbook 'Jubilee' pays tribute to 200 years of African American culinarians and recipes

When journalist and activist Toni Tipton-Martin amassed close to 400 cookbooks chronicling a culinary history of otherwise forgotten and overlooked African American cooks, chefs and culinary creators, she chronicled her findings into a massive creative project - a well-read and well-received book later known as "The Jemima Code: Two Centuries of African American Cookbooks."

And now, with the success of that book, and a 2016 James Beard Award later, Tipton-Martin returns with "Jubilee: Recipes From Two Centuries of African American Cooking" (Clarkson Potter, $35), released Nov. 5.

Her latest work is less of a continuance of what she laid out in "The Jemima Code" and more a bridge, a pathway even, to understanding the complexities and grand diversity that is often not underscored when talking about African American food and those who