Jody Eddy’s new cookbook, Elysian Kitchens, offers readers a unique, if unconventional, culinary journey through religiously inspired food traditions. While this book includes recipes from various religions and is not exclusively kosher, one chapter highlights Jewish recipes and stories that will resonate with readers interested in exploring the cultural and spiritual roots of Jewish cooking. Published by Norton, Elysian Kitchens invites readers into the world of food traditions of sacred places, featuring Masbia Soup Kitchen Network and the kosher restaurant Yapchik for the Jewish portion.

Eddy and Alexander Rapaport, executive director of Masbia, first met in 2014 at Farmer Lee Jones’ farm in Ohio, where Eddy was consulting for The Chef’s Garden Roots Conference. After Masbia was featured in People magazine, Eddy encouraged the conference organizers to invite Rapaport to speak, recognizing Masbia’s unique approach to food rescue and charitable work in New York. This initial connection laid the foundation for their collaboration on Elysian Kitchens.

For her exploration of Jewish food, Eddy visited Masbia in Flatbush, where she observed the dynamic nature of the kitchen as it turns random food donations into nourishing meals for those in need. Rapaport shared insights into the charity’s approach, describing how the organization’s “hand-to-mouth” operation depends on donations, creativity, and the dedication of staff like Chef Ruben Diaz. Eddy includes several quotes from Rapaport, whose personal reflections highlight Masbia’s mission to serve the community with respect and dignity. “The biggest success we can have is when a family finishes their meal and, instead of rushing off, they sit with the kids and help them with their homework right at the table. That’s when we know they feel respected and loved,” Rapaport is quoted in the book.

Recognizing that Masbia’s menu constantly adapts to donations, Eddy sought more structured recipes at Yapchik, a kosher Shabbos-food restaurant in Lakewood, New Jersey, run by Rapaport’s brother, Chef Berish Rapaport. In Yapchik’s kitchen, Eddy experienced the warmth of traditional Shabbos preparations. Chef Berish shared his secrets for cholent, kugel and other classic Shabbos foods, showcasing the artistry and care that goes into every dish. A standout moment was Eddy’s tasting of Yapchik’s famous corned beef sandwich, which inspired a recipe in the book and includes a photo of the Rapaport brothers.

The Jewish section of Elysian Kitchens features nine recipes centered on Shabbos and Yom Tov meals: Potato Kugel, Cholent, Corned Beef Sandwiches with Sauerkraut, Smoked Salmon Spread, Tzimmes, Pickled Beets and Onions, Matzo Ball Soup, Green Shabbat Dip, and Potato Latkes. Most of these recipes were inspired by Chef Berish’s creations, highlighting the comfort and depth of Jewish cuisine.

In addition to recipes, Eddy includes touching stories that bring readers closer to the cultural essence of Jewish cooking. Two Holocaust-era stories from Alexander Rapaport’s grandmothers, Miriam Leah Rapaport and Rivkah Brauner, capture the resilience and importance of Jewish food traditions in times of hardship. Eddy also visited the home of Mrs. Kleinman, who prepares kugel each week for the tish of the Kosov Rebbe. Passed down from the Rebbe’s family, this kugel represents the dedication to tradition that characterizes Jewish communal meals, where each dish is rich with meaning and memory.

Elysian Kitchens is not a kosher cookbook, yet it offers a thoughtful exploration of Jewish food and its spiritual roots. Eddy’s respectful and attentive approach to Masbia, Yapchik and other Jewish cultural symbols gives readers a meaningful glimpse into Jewish food traditions, highlighting the power of food to connect, comfort and sustain.

Elysian Kitchens is available at https://wwnorton.com/books/9780393651737