Cooking the Books with Gilly Smith
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. It's about all of life from climate change to culture and politics to people through the prism of food. 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 - through books. 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) Hosted on Acast. See acast.com/privacy for more information.
Show episodes
This week, we're with Malaysian Scottish chef, restaurateur and now food writer, Julie Lin and her debut cookbook, Sama Sama Sama Sama meaning Same Same is all about food and identity. It’s a book that has been simmering for years as Julie explores her same-same notions of home and all the ingredients of belonging that
This week, Gilly is with the queen of communal living an icon of bohemian anti-capitalism, Rosie Kellett. An actress, a baker with Meringue Girls and Claire Ptak’s assistant at Violet Cakes – which included working on Harry and Meghan’s wedding cake, it was moving into a Carpet Warehouse in London that shot her to fam
This week, in a special extra episode to coincide to the minute with a fascinating new way of publishing, I’m with content creation queen, Masterchef judge and co-presenter of The Food Programme, Leyla Kazim Leyla’s debut Pathways is not one but two books about her massive life change to become a farmer in Portugal. It
This week, we’re talking about the dirty rotten scoundrels who run our global food industry with Dr Stuart Gillespie Stuart’s book Food Fight: From Plunder and Profit to People and Planet gives us the back story of a food system driven by greed and exploitation. But it suggests how to transform it into a food system fi
This week, we’re digging deep – culturally and politically - into our connection with the land in Poppy Okotcha’s A Wilder Way, how gardens grow us. Poppy is this year’s winner of the Jane Grigson Trust Sous Chef Award for New Food Writers for her memoir – and very practical handbook – about putting down roots and grow
This week, we're walking the Green Mountains of Armenia and Georgia with food and travel writer, Caroline Eden The last time we met on CTB, it was to talk about Cold Kitchens, her dream of journeys past during Lockdown, as she tried to make sense of a changing world. This time, she’s putting one foot in front of the o