Toni Tipton-Martin

Toni Tipton-Martin is an African-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.

Biography
Tipton-Martin worked as a reporter for the Los Angeles Times in the 1980s. 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. 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. 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. She self-published The Jemima Code after presenting it to an agent who then disappeared. In 2005, she published a reprint of an early 20th century cookbook, Tipton-Martin appeared in the Netflix docuseries High on the Hog.She moved to Baltimore in 2018 with her husband. She is the mother of four.

Books

 * The Blue Grass Cook Book, by Minnie C. Fox (University Press of Kentucky, 2005). Tipton-Martin wrote the introduction.
 * The Jemima Code: Two Centuries of African American Cookbooks (University of Texas Press, 2015)
 * 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. In 2016, she won the Reference and Scholarship award for The Jemima Code, and Jubilee was awarded Best American Cookbook in 2020. She was the 2021 recipient of the Julia Child Award from the Julia Child Foundation for Gastronomy and the Culinary Arts. Tipton-Martin is the recipient of the International Association of Culinary Professionals (IACP) Trailblazer Award (2020) and its Book of the Year Award (2020, for Jubilee: Recipes from Two Centuries of African-American Cooking).


 * Media Award, American Heart Asn, 1988;
 * Nutrition Writing Award, Carnation County, 1988;
 * Media Excellence Award, Am Heart Asn, 1989;
 * Los Angeles Times Editorial Award, 1991;
 * Outstanding Dedication & Service Award, 1995:
 * Harry A. Bell Grants for Food Writers, 2003;
 * Austin Community Leadership Award, Univ Tex, 2010;
 * John Egerton Prize, Southern Foodways Alliance, Univ Miss, 2014;
 * James Beard Awards, 2016;
 * International Association of Culinary Professionals (IACP) Trailblazer Award, 2020;
 * International Association of Culinary Professionals (IACP) Book of the Year Award (2020, for Jubilee: Recipes from Two Centuries of African-American Cooking)