A lushly photographed cookbook showcasing the intersection of culture, spirituality, and cuisine. Elysian Kitchens bridges diverse beliefs, weaving a modern tapestry of faiths and histories in 100 time-tested recipes. 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.

Recipes range from the traditional - salt and pepper eggplant, red curry laksa, congee, a perfectly simple egg, pea and ginger fried rice - to Hetty's uniquely modern interpretations, such as buttery miso vegemite noodles, stir-fried salt and vinegar potatoes, cacio e pepe udon noodles and grilled wombok caesar salad with wonton crackers. All share an emphasis on seasonal vegetables and creating irresistible Asian(ish) flavours using pantry staples. Whether it's a banh mi turned into a salad, a soy-sauce-powered chocolate brownie or a rainbow guide to eating dumplings by the season, this is Asian home cooking unlike anything you've experienced before.

A revolutionary approach to making easy, delicious whole-grain bread and more This is the best bread you've ever had--best tasting, nourishing, and easy to make right in your own kitchen. Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious, naturally leavened, whole-grain bread. Their discovery? The simplest, least fussy, most flexible way to make bread really is the best. Beginning with a wholesome, flavorful no-knead loaf (that also happens to set you up with a sourdough starter for next time), this book features a bounty of simple, adaptable recipes for every taste, any grain--including baguettes, hearty seeded loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more. At the foundation, Mark and Kerri offer a method that works with your schedule, a starter that's virtually indestructible, and all the essential information and personal insights you need to make great bread.

Shows how to effectively marry all the magickal potential and powers of modern mechanical gadgetry with traditional metaphysics.