Well, it's actually from Sept. 2015. I found the book at the library just now.

Not: It's not a cookbook, per se.

The author, Toni Tipton Martn, said last year: "I am currently writing the sequel to this book, which will have 500 recipes from the books. Please stay tuned!"

http://thejemimacode.com/about/
(includes a short Q&A)

http://www.splendidtable.org/story/t...ican-cookbooks
(interview, with some pictures from the books - and audio)

"'The Jemima Code' wins James Beard award for Centennial author"
http://www.denverpost.com/food/ci_29...tennial-author

http://www.nytimes.com/2015/12/06/bo...on-martin.html
(NYT review from December, by Alexander Smalls)

Excerpt:

"For me, delving into these pages was like attending a family reunion. Although I own many of these books, Martin gives them an eye-opening new context. Her entries include everything from 'A Domestic Cook Book,' compiled by Malinda Russell, a free woman of color, and self-published in 1866 to 'Iron Pots and Wooden Spoons,' a relatively recent book by Jessica B. Harris, who has done much to celebrate and document the African-American culinary journey. In these pages, I saw my grandmothers, grandfathers, uncles and aunts, along with the neighbors and churchgoers of my youth. These people have served up our story with humility and grace, taking pride in their offerings, preparing familiar renditions of foods I have eaten all my life and consider my culinary heritage."


From Amazon:

"...The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant's manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America's most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority."

http://www.npr.org/sections/thesalt/...inary-heritage

http://www.smithsonianmag.com/arts-c...956629/?no-ist
(interview)

http://www.oah.org/tah.oah.org/conte...tipton-martin/
(another interview)

http://www.collectorsweekly.com/arti...icans-to-cook/
(LONG article, from January, with many pictures)

http://www.chicagotribune.com/dining...028-story.html
(includes three recipes - one is "Frozen Sandwich")

From the very long November 29 reader review:

The book is broken into 13 parts:
Forward by John Egerton
Forward by Barbara Haber
Introduction
19th century cookbooks - Breaking a Stereotype.
1900-1925 - Surviving Mammyism: Cooking lessons for work and Home
1926-1950 - The Servant Problem: Dual Messages
1951-1960 - Lifting as we climb: Tea cakes, finger sandwiches, community service, and civil rights
1961-1970 - Soul Food: Mama's cooking leaves home for the big city
1971-1980 - Simple Pleasures: A Soul food revival
1981- 1990 - Mammy's Makeovers: The ever-useful life
1991-2001 - The Hope of Jemima
Acknowledgments
Index

https://www.washingtonpost.com/lifes...3b9_story.html
(Excerpt from the book, from last year)


http://thejemimacode.com/


Lenona.