Cooking the Books with Gilly Smith by Gilly Smith
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)
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Categories: Arts
Listen to the last episode:
This week, we’re off to Menorca on a bit of an Eat Pray Love story with New York Times journalist, Yasmin Fahr.
Her latest book, Cook Simply, Live Fully is about the options in life. It’s about cooking consciously, taking time to think about what you really want to eat, and being a little kinder to yourself – and the planet. Following your nose, turning left when everyone else is turning right, and having the guts to say 'hell yes' to an adventure is what she’s all about.
Head over to Gilly's Substack for Extra Bites of Yasmin, and if you'd like to see her in conversation with Gilly in a Cooking the Books Live at Rockwater, Hove on July 2nd, click here to book.
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Previous episodes
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215 - Yasmin Fahr: Cook Simply, Live Fully Thu, 16 May 2024 - 0h
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214 - Ozlem Warren: Sebze Thu, 09 May 2024 - 0h
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213 - The Fortnum and Mason Awards 2024 Fri, 03 May 2024 - 0h
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212 - Caroline Eden: Cold Kitchen Thu, 02 May 2024 - 0h
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211 - Georgina Hayden: Greekish Thu, 25 Apr 2024 - 0h
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210 - Kevan Roberts: The School of Artisan Food Wed, 24 Apr 2024 - 0h
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209 - Nicola Lamb: Sift Thu, 18 Apr 2024 - 0h
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208 - Michael Zee: Breakfast of China Thu, 11 Apr 2024 - 0h
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207 - Spasia Dinkovski: Doma Thu, 04 Apr 2024 - 0h
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206 - Chris Newens: Moveable Feasts Thu, 28 Mar 2024 - 0h
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205 - Rebecca Sullivan: First Nations Food Companion Thu, 21 Mar 2024 - 0h
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204 - Anna Jones: Easy Wins Thu, 14 Mar 2024 - 0h
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203 - Angela Clutton: Seasoning Thu, 07 Mar 2024 - 0h
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202 - Charles Clover: Rewilding the Sea Thu, 29 Feb 2024 - 0h
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201 - Karen Newby: The Natural Menopause Method Thu, 22 Feb 2024 - 0h
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200 - Michel Roux Junior: At Home Thu, 15 Feb 2024 - 0h
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199 - Ashia Ismail-Singer: Ashia's Table Thu, 08 Feb 2024 - 0h
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198 - Dina Macki: Bahari Thu, 01 Feb 2024 - 0h
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197 - Gemma Ogston: The Healing Cookbook Thu, 25 Jan 2024 - 0h
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196 - Lynn Cassells: Our Wild Farming Life Thu, 18 Jan 2024 - 0h
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195 - Nik Sharma: Veg Table Thu, 11 Jan 2024 - 0h
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194 - The Official 2024 Veganuary Cookbook with Toni Vernelli Thu, 04 Jan 2024 - 0h
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193 - Alex Jackson: Frontières Thu, 28 Dec 2023 - 0h
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192 - Kevin Geddes: Keep Calm and Fanny On Fri, 22 Dec 2023 - 0h
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191 - These Delicious Things: a charity cookbook for Magic Breakfast Thu, 21 Dec 2023 - 0h
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190 - Dina Begum: Made in Bangladesh Thu, 14 Dec 2023 - 0h
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189 - Joe Woodhouse: More Daily Veg Thu, 07 Dec 2023 - 0h
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188 - Alexina Anatole: Bitter Thu, 30 Nov 2023 - 0h
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187 - Russell Norman: Brutto Thu, 23 Nov 2023 - 0h
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186 - Donal Skehan: Home Kitchen Thu, 16 Nov 2023 - 0h
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185 - Bee Wilson: The Secret of Cooking Thu, 09 Nov 2023 - 0h
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184 - Anya Von Bremzen: National Dish Thu, 02 Nov 2023 - 0h
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183 - Giulia Scarpaleggia: Cucina Povera Thu, 26 Oct 2023 - 0h
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182 - Julius Roberts: The Farm Table Thu, 19 Oct 2023 - 0h
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181 - Diana Henry: Roast Figs, Sugar Snow Thu, 12 Oct 2023 - 0h
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180 - Isabella Tree: The Book of Wilding Thu, 05 Oct 2023 - 0h
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179 - Bri DiMattina: Nostrana Thu, 28 Sep 2023 - 0h
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178 - Conor Spacey: Wasted Thu, 21 Sep 2023 - 0h
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177 - Adriana Cavita: Cocina Mexicana Thu, 14 Sep 2023 - 0h
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176 - Petty Elliott: The Indonesian Table Thu, 07 Sep 2023 - 0h
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175 - Helen Rebanks: The Farmer's Wife Thu, 31 Aug 2023 - 0h
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174 - Emiko Davies: Gohan Thu, 24 Aug 2023 - 0h
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173 - Tara Wigley: How to Butter Toast Thu, 17 Aug 2023 - 0h
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172 - Shivi Ramoutar: Cook Clever Thu, 10 Aug 2023 - 0h
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171 - Chetna Makan: Chetna's Indian Feasts Thu, 03 Aug 2023 - 0h
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170 - Maria Bradford: Sweet Salone Thu, 27 Jul 2023 - 0h
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169 - Imad Alarnab: Imad's Syrian Kitchen Thu, 20 Jul 2023 - 0h
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168 - Amy Newsome: Honey Thu, 13 Jul 2023 - 0h
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167 - Emily Scott: Time and Tide Thu, 06 Jul 2023 - 0h
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166 - Clare Finney: Hungry Heart Thu, 29 Jun 2023 - 0h