Louisiana Red Beans and Rice

Calling a cookbook “essential” is a bit cliché, but that’s not the case with Toni Tipton-Martin’s Jubilee, this year’s James Beard Award winner for Best American cookbook. We’re in a state of reckoning right now in America, a necessary reckoning that’s had reverberations in the food world (see: Bon Appetit) and has forced many of us to question our own blindness when it comes to racial inequality.

For me, that blindness is made manifest on my cookbook shelf. I have hundreds of cookbooks — five Inas, for crying out loud — and yet so few of my cookbooks are by people of color. It’s an embarrassing state of affairs, one that I’m in the process of remedying; after interviewing Samin Nosrat on Instagram Live, I immediately bought some of her new favorite cookbooks, including Maangi’s Big Book of Korean Cooking and Dishoom by Shamil Thakrar.

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