"Bring the Jubilee" by Ward Moore. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.

A novel based on the life of the author's great-grandmother follows the story of Vyry, the child of a white plantation owner and one of his slaves, through the years of the Civil War and Reconstruction.

Newbery Honor–winning author Patricia Reilly Giff writes a tender, timeless story about a girl who stopped speaking long ago, and how she finds her way back to her voice. For fans of Listening for Lucca, Fish in a Tree, The Rules, and Mockingbird. Judith lives with her beloved aunt Cora and her faithful Dog on a beautiful island. Years ago, when her mother left, Judith stopped talking. Now she communicates entirely through gestures and taps, and by drawing cartoons, speaking only when she’s alone—or with Dog. This year, Judith faces a big change—leaving her small, special classroom for a regular fifth-grade class. She likes her new teacher, and finds a maybe-friend in a boy named Mason. But Jubilee’s wandering feet won’t stop until they find her mother. And now she discovers that her mother has moved back to the mainland, nearby. If Jubilee finds her, will her mother’s love be what she needs to speak again? Judith’s cartoons, sprinkled throughout, add lightness and humor. ILA-CBC Choices Reading Lists, Children’s Choices Selected for the Kansas NEA Reading Circle Catalog

Depicts a warm view of heaven as families and friends gather to celebrate the Jubilee.

“A celebration of African American cuisine right now, in all of its abundance and variety.”—Tejal Rao, The New York Times JAMES BEARD AWARD WINNER • IACP AWARD WINNER • IACP BOOK OF THE YEAR • TONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • The New Yorker • NPR • Chicago Tribune • The Atlantic • BuzzFeed • Food52 Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration. Praise for Jubilee “There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives—everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin’s Jubilee.”—Sam Sifton, The New York Times “Despite their deep roots, the recipes—even the oldest ones—feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.”—The New Yorker “Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.”—Kitchn “Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.”—Taste