Foodwriter and Jody Eddy takes us behind the scenes of Michelin-star kitchens and the rigorous world of food writing to reveal the hidden ingredients of storytelling, discipline, and turning culinary ideas into bestselling books.
Foodwriter and Chef Jody Eddy on what goes on in Michelin-star kitchens, monastic culinary traditions, and the rigorous world of food writing. From working 17-hour shifts in elite restaurants to uncovering the rituals of monks and chefs alike, she reveals the hidden ingredients of storytelling, discipline, and turning culinary ideas into bestselling books.
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ABOUT JODY EDDY
Jody Eddy is a writer, editor, and cookbook author whose work explores the intersection of food, culture, and storytelling. She has written for Food & Wine, Travel + Leisure, and The Wall Street Journal and has authored several acclaimed cookbooks, including Come In, We’re Closed, North: The New Nordic Cuisine of Iceland, and Chaat. Jody Eddy is a writer, editor, and cookbook author whose work explores the intersection of food, culture, and storytelling. Her latest book is Elysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World's Sacred Spaces.
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RESOURCES & LINKS
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This episode is brought to you by our friends at Lulu. If you're interested in self-publishing, Lulu has free resources such as helpful tutorials, templates to help you layout a book, design for print, and they have a very watchable YouTube University channel. Our community anthology is in fact published using Lulu. Check them out at lulu.com.
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