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 Guardian columnist and author Felicity Cloake as she cycles through America in search of its food culture. Peach Street to Lobster Lane is her great American road trip – on a bike. It’s the off-road trip that’s about getting to the heart of American cuisine via a glimpse into everyday life that yo
This week, we’re exploring the story of Ukraine with its most famous defender and cultural protector, Olia Hercules in her first memoir, Strong Roots. It’s the story of Ukraine that history can never tell, through the stories of its people - and in particular, Olia’s people, through four generations of her family. Nig
This week, we're with award-winning psychologist, and graduate of Gilly's How to Cook a Book food writing retreat, Andrea Oskis. Her first book is a series of tales from her clinic exploring how the food we eat reveals who we are – and how we love. Its title? The Kitchen Shrink. Genius. Pop over to Gilly's Substack for
This week, Gilly is confronting her biggest summertime phobia with Tom Kerridge and his latest book, The Barbecue Book. He’s the man with the Midas touch – he turned the Hand and Flowers from a rundown pub in Buckinghamshire into the first and only 2 star Michelin pub in the world. He’s the chef who lost a stack of we
This week, we’re back with one of Gilly's favourite guests on Cooking the Books, Bee Wilson and her latest book, The Heart Shaped Tin. It’s a book about love and loss, and the magical thinking that so many of us transpose onto everyday objects, often found in the kitchen. As she navigates her way from the despair of a
This week, we’re basking in the evening sunshine at Cooking the Books Live at Rockwater, Hove with Noor Murad. Her debut cookbook, Lugma is her twist on the familiar, to use an Ottolenghi term, of the food from her homeland, Bahrain. It’s the very first international cookbook of Bahraini recipes, but reflects her own e