Cookbooks and Recent Work

North: The New Nordic Cuisine of Iceland

The Extraordinary Beauty of Iceland Inspired the Cookbook North

The Extraordinary Beauty of Iceland Inspired the Cookbook North

In September, Ten Speed Press will publish the cookbook North: The New Nordic Cuisine of Iceland, which I co-wrote with the Icelandic chef Gunnar Karl Gislason profiling the traditional food producers of Iceland. The book features photography by Evan Sung and includes Gunnar’s contemporary recipes along with a foreword by Rene Redzepi.

The book has received early press coverage in Food & Wine Magazine and Eater National and received a starred review from Publishers Weekly.

Gunnar’s recipes from North were also included in Food & Wine Magazine’s August issue  featuring  simple, fast, no cook options for summer. Gunnar also made an appearance on The Martha Stewart Show  prior to the publication of our book.

Here’s additional media coverage for North.

For press inquiries, please contact our publicist Kristin Casemore at Ten Speed Press.

In September, we will begin a book tour for North and would love to see you at one of our events!

 

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

A behind the scenes photo of the staff at Mugaritz in San Sebastian, Spain. No, your eyes are not deceiving you…there is a bear in this photograph (a story that is explained in the book)!

A behind the scenes photo of the staff at Mugaritz in San Sebastian, Spain. No, your eyes are not deceiving you…there is a bear in this photograph (a story that is explained in the book)!

My cookbook, Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants, that I co-wrote with Christine Carroll, profiles the restaurant staff meals (or family meals) at 25 of the world’s best restaurants including  Michel Bras, The Fat Duck, Cochon, Mugaritz, Ubuntu, St. John, wd-50, The Slanted Door, Au Pied de Cochon, Craigie on Main, Arzak, McCrady’s, Frasca and Ad Hoc.

The book includes a foreword by Chef Ferran Adria and photographs by some of the world’s most renowned food photographers including: Eric Wolfinger, Evan Sung, Peter Frank Edwards, Marc Piscotty and Kristin Teig.

It was nominated for the James Beard award for cooking from a professional point of view and was included in The New York Times Holiday Gift Guide.

The book was featured on NPR’s program All Things Considered, The Guardian, and in many other publications.

 

A Selection of Recent Print and Online Work 

kashmir

Saffron Harvesters in Kashmir

Food and Wine Magazine:
The Senegalese Roots of Southern Cooking
Food World Supports Somali Restaurateur Ahmed Jama
Will Native American Cuisine Ever Get Its Due?
 
Food Arts:
Africa Rice Cycle
Our Food Ourselves
The Chef Who Rescued Iceland
 
The Wall Street Journal:
Swim a Pink Lake in Senegal
Chef Stephane Reynaud at Home on the Adreche
 
Vice Munchies:
Viking Seawater Makes the Perfect Water
 
Food Republic:
Kashmir’s Saffron Harvest
Alex Stupak’s Wild Oaxaca Market Adventure
The Complete Report from the MAD Symposium in Copenhagen
10 Places to Eat & Drink Well in Reykjavik
 
The Local Palate:
A Thanksgiving Staff Meal at Curate in Asheville
 
Zester Daily:
The Icelandic Food Scene Goes Beyond Rotten Shark
How to Save the Spirit of Native Americans’ Diet
 
Plate Magazine (subscription only)
 
The New York Times featured www.jodyeddy.com in the Dining section of “What We’re Reading.” 

 

 

2 Responses to Cookbooks and Recent Work

  1. Pingback: Lardo and Chickpea Soup with Fergus at the Towpath | jody eddy

  2. Has it been 25 years since the inception of Art Culinaire? I remember visiting your Morristown, NJ think tank in 1992. (or so)

    Your work captures my imagination and fills my belly with great photography and prose.

    Cheers, wb

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