Cooking the Books with Gilly Smith
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Cooking the Books with Gilly Smith

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Cooking the Books is about all of life through the prism of food, from climate change to culture and politics to people. It's for foodie book lovers who want to hear something more profound about the way we live, making the link between delicious food and the impact of food production on the land, all through four food moments from the books of our favourite food writers.


Cooking the Books with Gilly Smith is the winner of The Guild of Food Writers' Best Broadcast or Podcast Award 2022, and was shortlisted for Fortnum and Mason Best Podcast 2022 and 2024.


Hear how A-lister food writers have changed the conversation about food as Gilly talks through their four chosen food moments from their latest books. As she joins the dots between stories from the old country and food identity, plant-based recipes and climate change, she shows how a deeper connection with food really could save the planet.


Listen to all your favourite food writers from Claudia Roden to Yotam Ottolenghi, Sheila Dillon to Anna Jones, Prue Leith to Elisabeth Luard, Gill Meller to Ravinder Bhogal, Dan Barber to Raymond Blanc as Gilly finds what's cooking in the minds of our food writing stars.


Do support the podcast by subscribing, and PLEASE leave a review. You can do this by clicking HERE for the link to Apple Podcasts, click on Listen on Apple Podcasts under the show title and then click on Rating and Reviews! Thank you so much.


For more information and to join the mailing list, visit Gilly Smith


Cooking the Books with Gilly Smith is rated in the top 2.5% of global podcasts by ListenNotes and in the top 40 of food podcasts globally by FeedSpot


Theme music by Willy Zygier



Gilly Smith is also the presenter of the delicious. podcast and Leon's How to Eat to Save the Planet which was highly commended in the Guild of Food Writers Awards 2021. She won the Investigative Food Work Award for Right2Food (now known as the Food Foundation Podcast) in the same awards.


She also produced The Big Table for Philip Lymbery, CEO of Compassion in World Farming, and is the multi-award winning author of Taste and the TV Chef: how storytelling can save the planet (Intellect Books 2020)

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الفنون
الكتب
المجتمع والثقافة
ترفيه
الطعام
المضيفون:
تردد التحديث:
weekly
متوسط ​​طول الصوت:
33 minutes
مقابلات الضيوف
الإنجليزية
الولايات المتحدة
342 حلقة
منذ 12 فبراير، 2020
episodic
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Alissa Timoshkina: Lozhka

Alissa Timoshkina: Lozhka

This week, we’re with Alissa Timoshkina and her third cookbook about Eastern Europe, Lozhka. Loshka, meaning spoon, is about the symbolism of connection through nourishment. It is, she says, 'the simple kitchen object which time and again has the power to soothe and lift'. After her first book, Sal…
00:39:12
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Charlotte Wood: Love and Hunger

Charlotte Wood: Love and Hunger

This week, we're with the award-winning Australian novelist, Charlotte Wood and her ode to cooking and food, Love and Hunger. To Charlotte, cooking is 'creativity in its purest form', but it’s taken nearly 15 years to capture the attention of British readers with this book. Thanks to Nigella Lawson…
00:30:20
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Vicky Bennison: Eat Everything

Vicky Bennison: Eat Everything

In the last of our mini series of speakers from BrightonFoodStory, the food festival Gilly produced this year in her home town which is aimed at changing the conversation about the way we eat, we’re with Vicky Bennison, the James Beard award-winning author of Pasta Grannies: Eat Everything. Vicky w…
00:27:11
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Karen Newby: The Post Menopause Method

Karen Newby: The Post Menopause Method

Ahead of BrightonFoodStory, the food festival on October 3rd that Gilly is producing in her home town aimed at changing the conversation about the way we eat, we’re meeting some of the speakers on the various panel discussions. This week, we’re with Karen Newby, author of the Natural Menopause Meth…
00:30:37
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Hodmedod's: Whole Food

Hodmedod's: Whole Food

This week, we meet Nick Saltmarsh and Josiah Meldrum of Hodmedods to talk about the magic of beans in their debut cookbook Whole Food. Now, Hodmedods has long since become the byword for beans in Britain, and can claim a major role in elevating the plucky pulse to enjoy its moment in the sun. Gilly…
00:30:08
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Andrew Turvil: Blood, Sweat and Asparagus Spears

Andrew Turvil: Blood, Sweat and Asparagus Spears

This week we’re with former editor of the Good Food Guide, Andrew Turvil and his book,  Blood, Sweat & Asparagus Spears: The Story of the 1990s Restaurant Revolution. Like Andrew, Gilly was right in the centre of the birth of what another editor of the Good Food Guide, Drew Smith call…
00:27:56
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Jeremy Lee: Kitchening

Jeremy Lee: Kitchening

This week, in an extended episode, we’re with one of the most important voices in British food writing, Jeremy Lee with Kitchening, his follow up cookbook to the 2022 multi award winning Cooking. Jeremy has taken his time to become one of the central storytellers of modern British cuisine – with h…
00:26:24
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Claire Thomson: Dear Grace

Claire Thomson: Dear Grace

This week, we’re celebrating Back To School and Uni season with Claire Thompson and her latest book, Dear Grace. This is a book unlike any Claire has written before. She wrote it while her heart was breaking as her eldest daughter, Grace, set off for university, and the letters from mother to daugh…
00:27:39
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Anissa Helou: Lebanon

Anissa Helou: Lebanon

This week, we're with an absolute legend in food writing, Anissa Helou and her culinary celebration of Lebanon. Listed by Arabian Business magazine as one of the "500 Most Influential Arabs" and "100 Most Powerful Arab Women, she’s among the greats of modern food writing with the likes of Clau…
00:30:00
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Cooking the Books LIVE: Honey and Co.

Cooking the Books LIVE: Honey and Co.

This week, we are live in Brighton on the hottest day of the year so far with Itamar Srulovich and Sarit Packer, aka Honey and Co. to talk about their new book, Honey and Co.Daily. Against the sound of a massive fan at Patio Wine Bar, we talked about the huge dollop of love that the Honeys have ma…
00:39:17
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