Jody Eddy

A cookbook author and chef whose most recent book is North: The New Nordic Cuisine of Iceland for Ten Speed Press. The book profiles the traditional food producers of Iceland through the lens of chef Gunnar Karl Gislason's contemporary Nordic cuisine. Favorite ingredients from Iceland include Arctic char, angelica, buttermilk, lamb, sweet rye bread, and skyr. To dispel a few myths about Iceland: It's not as cold or as far away as you think! Other books include Come In, We're Closed which profiled staff meals at 25 of the world's best restaurants. Jody's love of the staff meal tradition began when working as a cook at restaurants such as Jean Georges and The Fat Duck. When not writing, she leads culinary tours of Iceland and other areas of the world that are not as volcanic but almost as beautiful!