Monasteries, temples, mosques, and synagogues have long been centers of culinary innovation. No mere relics of the past, they reflect our modern world and are as dynamic and fundamental to our society as they ever were. Granted rare access to closely guarded religious sanctuaries, Jody Eddy demonstrates how the monastic culinary philosophy can be adopted by any home cook or professional chef interested in integrating sustainable, time-honored cooking practices into their daily lives. Her 100 recipes include dumplings (momos) inspired by the cooking of monks at Thikse, a Buddhist temple in Ladakh, India, nestled in the Himalayas. From Kylemore Abbey, in Connemara, Ireland, she brings instructions for cooking Lamb Burgers with Creamy Red Cabbage Slaw and Rosemary Aioli as the nuns do, with enough leftover sauce to drizzle over smoked salmon bagels the next day. From a Jewish community in Brooklyn, New York, come time-tested kosher recipes, including Potato Kugel and Matzo Ball Soup. Ginger and Ginkgo Nut Stuffed Cabbage Rolls illustrate Zen Buddhist cooking from Eihei-ji in Japan. In Morocco, she finds a Sufi chicken and olive tajine recipe that makes for a perfect dinner. And for dessert, Panellets (tiny sugar-and-almond cookies), courtesy of an 1100-year-old Spanish monastery. A global story of cooking across communities, Elysian Kitchens contributes to the most important conversations taking place in the food world today by examining a gastronomic heritage that has until now been virtually unexplored. This is a cookbook for anyone eager to discover the traditions of magnificently beautiful, endlessly compelling places that embody the wisdom of the ages and offer the promise of a more optimistic and sustainable future.

Elysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World's Sacred Spaces

Cookbooks, Food & Wine

Eddy, Jody

Regional & International

W.W.Norton&Company

Equal parts cookbook and lifestyle guide, this cozy little book shows you how to cultivate comfort and contentment and embrace life’s small pleasures with the Danish practice of hygge. Hygge (loosely translated as "coziness") is centered around the idea of inviting comforting elements into day-to-day life while creating warmth, community, and intimacy. The Hygge Life teaches you how small gestures (putting wool blankets and warm cider out for guests) or larger undertakings (building bonfires and making campfire bread to celebrate solstice) can warm the psyche and foster hygge, with more than 30 recipes for cozy and comforting food and drinks.

The Hygge Life: Embracing the Nordic Art of Coziness Through Recipes, Entertaining, Decorating, Simple Rituals, and Family Traditions

Gíslason, Gunnar Karl

Ten Speed Press+

Peer behind the “closed” sign in the world’s greatest restaurants, and you may glimpse a packed table whose seats are elusive even to the most in-the-know diner: the daily staff meal. This insider’s look goes behind the scenes to share the one-of-a-kind dishes professional cooks feed each other. Join authors Christine Carroll and Jody Eddy as they share these intimate staff meal traditions, including exclusive interviews and never-before-recorded recipes, from twenty-five iconic restaurants including: Ad Hoc in Napa, California; Mugaritz in San Sebastian, Spain; The Fat Duck in London, England; McCrady's in Charleston, South Carolina; Uchi in Austin, Texas; Michel et Sébastien Bras in Laguiole, France; wd~50 in New York City, New York, and many more. Enjoy more than 100 creative and comforting dishes made to sate hunger and nourish spirits, like skirt steak stuffed with charred scallions; duck and shrimp paella; beef heart and watermelon salad; steamed chicken with lily buds; Turkish red pepper and bulgur soup; homemade tarragon and cherry soda; and buttermilk doughnut holes with apple-honey caramel glaze. It’s finally time to come in from the cold and explore the meals that fuel the hospitality industry; your place has been set.

Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants

Carroll, Christine

Cooking Education & Reference

Running Press Adult

An unprecedented look into the food and culture of Iceland, from Iceland's premier chef and the owner of Reykjavík's Restaurant Dill. Iceland is known for being one of the most beautiful and untouched places on earth, and a burgeoning destination for travelers lured by its striking landscapes and vibrant culture. Iceland is also home to an utterly unique and captivating food scene, characterized by its distinctive indigenous ingredients, traditional farmers and artisanal producers, and wildly creative chefs and restaurants. Perhaps no Icelandic restaurant is as well-loved and critically lauded as chef Gunnar Gíslason’s Restaurant Dill, which opened in Reykjavík’s historic Nordic House in 2009. North is Gíslason’s wonderfully personal debut: equal parts recipe book and culinary odyssey, it offers an unparalleled look into a star chef’s creative process. But more than just a collection of recipes, North is also a celebration of Iceland itself—the inspiring traditions, stories, and people who make the island nation unlike any other place in the world.

North: The New Nordic Cuisine of Iceland [A Cookbook]

Cuba! explores the magic of this vibrant country through more than 75 recipes that will set taste buds on fire and stories that will delight even the most well-seasoned traveler. Brazen, bold, and colorful, Cuba is a country that pulses with life. Fascinated by its people and their endlessly delicious home-cooked cuisine, friends Dan Goldberg and Andrea Kuhn have been visiting this magnetic country, capturing its passion and vibrancy, for the past five years. Dan, an award-winning photographer and Andrea, an acclaimed prop stylist and art director, along with renowned food writer Jody Eddy, bring the best of Cuban food to home kitchens with more than 75 meticulously tested recipes. From Cuban-Style Fried Chicken and Tostones Stuffed with Lobster and Conch, to Squid-ink Empanadas and Mojito Cake with Rum-Infused Whipped Cream, this book offers a unique opportunity to bring a little slice of Cuba into your home and onto your plate.

Cuba!: Recipes and Stories from the Cuban Kitchen [A Cookbook]

Goldberg, Dan (

Kuhn, Andrea

Explore the bold flavors, regional dishes, and stunning scenery of India with Chopped judge and James Beard Award-winning chef Maneet Chauhan. In Chaat, Maneet Chauhan explores India's most iconic, delicious, and fun-to-eat foods coming from and inspired by her discoveries during an epic cross-country railway journey that brought her to local markets, street vendors, and the homes of family and friends. From simple roasted sweet potatoes with star fruit, lemon, and spices to a fragrant layered chicken biryani rice casserole, and the flakiest onion and egg stuffed flatbreads, the recipes are varied, colorful, and expressive. Maneet weaves in personal stories and remembrances as well as historical and cultural notes as she winds her way from North to South and East to West, sharing recipes like Goan Fried Shrimp Turnovers, Chicken Momo Dumplings from Guwahati in Assam, Hyderabad's Spicy Pineapple Chaat, and Warm-Spiced Carrot and Semolina Pudding from Amristar. Chaat is a celebration of the diversity of India's food and people.

Chaat: Recipes from the Kitchens, Markets, and Railways of India: A Cookbook

Chauhan, Maneet

Clarkson/Potter

Eat Like a Monk: A Plant-Based Guide to Conscious Cooking and Mindful Eating

NewSeed Press

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