Toni Tipton-Martin is a culinary journalist and author using cultural heritage and cooking  to build community. She is Editor in Chief of Cook’s Country by America’s Test Kitchen, a PBS  television show cast-member, two-time James Beard Award winner for her books on African  American cooking, and recipient of the prestigious Julia Child Award, which is given to an individual (or team) who has made a profound and significant difference in the way America cooks,  eats and drinks.

 Toni’s latest book, Jubilee: Recipes From Two Centuries of African American Cooking,  brings to life 125 dishes from the African American cookbooks in her rare collection through  breath-taking photography and engaging storytelling. Jubilee is a James Beard Award winner,  earned the IACP (International Association of Culinary Professionals) Book of the Year Award,  and was named one of the “Cookbooks You Need for 2020” by the New York Times.  

Jubilee is the follow-up to The Jemima Code: Two Centuries of African American Cook books, which The New Yorker named one of the “Best cookbooks of the Century So Far.” For  this celebration of the important legacy of African American cooks and their cookbooks, Toni  received a 2016 James Beard Book Award, the 2016 Art of Eating Prize, and a 2015 Certificate  of Outstanding Contribution to Publishing from the Black Caucus of the Library Association.   

Toni was the first African American Food Editor of a major daily newspaper, the Cleve land Plain Dealer, the nutrition writer for the Los Angeles Times, and a contributing editor to  Heart and Soul Magazine. She is a co-founder and former president of both Southern Foodways  Alliance and Foodways Texas. Toni is profiled in the 35th Annual Aetna African American His tory Calendar and a member of the Advisory Board for Oldways’ African Heritage Diet Pyramid.  She has been a featured speaker at book festivals, libraries, museums, universities and multiple  food organizations.