Toni Tipton-Martin is an American food and nutrition journalist and author of several cookbooks, including Jubilee. She serves as the editor-in-chief for Cook's Country. She received the Julia Child Award in 2021, and two James Beard awards.[2]
Tipton-Martin worked as a reporter for the Los Angeles Times in the 1980s.[2] She moved to the Cleveland Plain Dealer in 1991, where she was the first Black person to serve as editor of a food section for a large U.S. newspaper.[3] She was named as the editor in chief for Cook's Country in 2020, replacing former editor Tucker Shaw. Her role as editor-in-chief was noted as one of several Black women who were named to top roles for various magazines at the same time.[2][3] Tipton-Martin's books focus on the cooking of African Americans, and as part of the work involved in writing them, Tipton-Martin researched various historical cookbooks by Black Americans.[4][5] She self-published The Jemima Code after presenting it to an agent who then disappeared.[4] In 2005, she published a reprint of an early 20th century cookbook, [6] Tipton-Martin appeared in the Netflix docuseries High on the Hog. She moved to Baltimore in 2018 with her husband.[4] She is the mother of four.[7]
Books
The Blue Grass Cook Book, by Minnie C. Fox (University Press of Kentucky, 2005). Tipton-Martin wrote the introduction.
Jubilee: Recipes from Two Centuries of African-American Cooking (Clarkson Potter, 2019).
Juke Joints, Jazz Clubs, and Juice: Cocktails from Two Centuries of African American Cookbooks (2023).
Awards and honors
Tipton-Martin is the winner of two James Beard awards.[9] In 2016, she won the Reference and Scholarship award for The Jemima Code, and Jubilee was awarded Best American Cookbook in 2020.[10] She was the 2021 recipient of the Julia Child Award from the Julia Child Foundation for Gastronomy and the Culinary Arts.[11] Tipton-Martin is the recipient of the International Association of Culinary Professionals (IACP) Trailblazer Award (2020)[12] and its Book of the Year Award (2020, for Jubilee:Recipes from Two Centuries of African-American Cooking).[13]
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