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Cooking the Books with Gilly Smith
Приєднався 26 бер 2021
Cooking the Books is 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 cookbooks.
As food journalist, Gilly Smith talks through four food moments with A-lister food writers and chefs, she joins the dots between stories from the old country and food identity, plant-based recipes and climate change, and shows how a deeper connection with food really could save the planet.
Listen to all your favourite food writers from Yotam Ottolenghi, Tom Kerridge, Gill Meller, Olia Hercules and Pinch of Nom as Gilly finds what's cooking in the minds of our food writing stars.
Gilly Smith is also the presenter of the delicious. podcast and Leon's How to Eat to Save the Planet, and produces Right2Food podcast for The Food Foundation and The Big Table for Philip Lymbery, CEO of Compassion in World Farming.
As food journalist, Gilly Smith talks through four food moments with A-lister food writers and chefs, she joins the dots between stories from the old country and food identity, plant-based recipes and climate change, and shows how a deeper connection with food really could save the planet.
Listen to all your favourite food writers from Yotam Ottolenghi, Tom Kerridge, Gill Meller, Olia Hercules and Pinch of Nom as Gilly finds what's cooking in the minds of our food writing stars.
Gilly Smith is also the presenter of the delicious. podcast and Leon's How to Eat to Save the Planet, and produces Right2Food podcast for The Food Foundation and The Big Table for Philip Lymbery, CEO of Compassion in World Farming.
Fuchsia Dunlop: Invitation to a Banquet
This week, we’ve been invited to a Chinese Banquet with the word on Chinese food, Fuchsia Dunlop.
Her multi award winning book, Invitation to a Banquet is a huge and deep dive into Chinese life through the prism of food. After 30 years of writing about Chinese food culture, she has a seat at the table most of us can have no idea about.
Click here to head over to Gilly's Substack for Extra Bites of Fuchsia’s China.
Her multi award winning book, Invitation to a Banquet is a huge and deep dive into Chinese life through the prism of food. After 30 years of writing about Chinese food culture, she has a seat at the table most of us can have no idea about.
Click here to head over to Gilly's Substack for Extra Bites of Fuchsia’s China.
Переглядів: 11
Відео
Frankie Paz: Plant Feasts
Переглядів 1519 годин тому
This week, we’re off to the jungles of Colombia and... London with Modern Medicine Woman, Frankie Paz Her book Plant Feasts is about how to live in the concrete jungle or the madness of modern life with the wisdom of the ancients. It’s about slowing down and finding how to live - how to really live by connecting with friends, family and nature - even if, like her, you live in a city. Click here...
Amber Guinness: Italian Coastal
Переглядів 1514 днів тому
This week, we’re off on an Italian road trip along the coast of the Tyrrhenian Sea with Amber Guinness and her latest book Italian Coastal. We first met Amber a couple of years ago on Cooking the Books when she told us about her book A House Party in Tuscany, the story of restoring and reclaiming her childhood home. This time, she takes us to some of the hidden gems of her family holidays from ...
Yasmin Fahr: Cook Simply, Live Fully
Переглядів 921 день тому
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,...
Ozlem Warren: Sebze
Переглядів 1428 днів тому
This week, Gilly catches up with the queen of Turkish cuisine, Ozlem Warren. We’ve met Ozlem already on Cooking the Books to talk about her 2020 book Ozlem’s Turkish Table, but this time she’s talking about the side of Turkish cuisine that perhaps we don’t know so well, the vegetables, the sebze, inspired by thousands of years of diverse food histories. Head over to Gilly's Substack to try out ...
The Fortnum and Mason Awards 2024
Переглядів 40Місяць тому
In this extra, special episode, Gilly is with Angela Clutton, who, with Itamar Sulovitch from Honey and co and Leyla Kazim from the Food Programme, was one of the three judges of this year's Fortnum and Mason Awards. By the time you hear this, the glitz and glamour of these Oscars of the food world will be over for another year. The mass of talent in the room will be nursing their hangovers whi...
Caroline Eden: Cold Kitchen
Переглядів 33Місяць тому
This week, Gilly is with award winning travel writer, Caroline Eden. Her Cold Kitchen in Edinburgh is where we find her comfort cooking up the recipes she remembers from her travels. Her memories take us on the Trans Siberian Railway, through the dark back streets of a winter in Istanbul and the political chaos of a coup in Kyrgyzstan, and remind us of what travel can do for humanity. This is t...
Georgina Hayden: Greekish
Переглядів 68Місяць тому
This week, Gilly is with Georgina Hayden, our favourite Cypriot food writer to talk about Greekish, her everyday recipes with Greek roots. This is about the mash up of all that she is - North London, 2nd generation Greek Cypriot, who with full support from her yiayia, her grandmother, has cooked up a whole story of her family life in the kitchen. Gilly finds out whether the ish in the title has...
Kevan Roberts: The School of Artisan Food
Переглядів 13Місяць тому
This week, Gilly is off to stunning Welbeck country estate in the heart of Nottinghamshire to the School of Artisan Food to meet head baker, Kevan Roberts. His book Baking Sourdough takes us on a sensory journey to the roots of traditional bread making, and as the School prepares for this years’ summer school courses, Gilly finds out why sour dough and artisan food matters so much. Check out Gi...
Nicola Lamb: Sift
Переглядів 86Місяць тому
This week, Gilly is with Nicola Lamb, one of the nominees of this year’s Jane Grigson Trust Award for best debut food writer. Her book Sift is an extraordinarily accomplished first book by a pastry chef trained in London and New York by the best - Ottolenghi, Dominique Ansel and Little Bread Pedlar. Her Substack, Kitchen Projects was praised as an ‘incredible resource’ by The Observer, and her ...
Michael Zee: Breakfast of China
Переглядів 26Місяць тому
This week, Gilly explores art, philosophy and food with third generation British-Chinese photographer and Instagram superstar, Michael Zee His Symmetry Breakfast account featured his photographs of symmetrical breakfasts every day for 10 years and has 667k followers. In his latest book Zao Fan, Breakfast of China, it's with his anthropological eye that he looks beyond the dishes to place, peopl...
Spasia Dinkovski: Doma
Переглядів 452 місяці тому
This week we’re off to North Macedonia via Crawley with Spasia Dinkovski Spasia’s book, Doma, meaning home, is one of Gilly's favourite journeys, back to where it all started. She may have been born in Crawley, but her heart, she finds out through her cooking and her writing, is with the women who fed her soul in Macedonian summers. Already spotted as an Observer Food Monthly Rising Star, she t...
Chris Newens: Moveable Feasts
Переглядів 82 місяці тому
This week, Gilly takes us back to last week's Jane Grigson Trust Awards for debut food book writers to meet the winner, Chris Newens. He may still be writing his book, Moveable Feasts: Paris in Twenty Meals, but Gilly helps him unpack four food moments which open a door on Parisian food through its 20 arrondissements. Check into Gilly's Substack to listen to chair of The Jane Grigson Trust, Don...
Rebecca Sullivan: First Nations Food Companion
Переглядів 102 місяці тому
This week, Gilly Zooms over to the Clare Valley just outside Adelaide in South Australia to catch up with food writer, TV presenter, sustainable living advocate, urban farmer, entrepreneur and the queen of Granny Skills, Rebecca Sullivan to talk about her book, with partner Damian Coulthard, First Nations Food Companion. Gilly first met Rebecca in 2016 at a conference at the University of Calif...
Anna Jones: Easy Wins
Переглядів 1322 місяці тому
This week, Gilly is discussing Easy Wins with the award-winning and best-selling queen of vegetarian food, Anna Jones. Her latest book is packed with stunning recipes and ideas for getting so much more taste and less waste on our plates. Easy Wins has 125 brand new recipes around 12 hero ingredients, all designed to make our lives easier. But with two small kids, that can’t be an easy win for h...
Karen Newby: The Natural Menopause Method
Переглядів 173 місяці тому
Karen Newby: The Natural Menopause Method
The Official 2024 Veganuary Cookbook with Toni Vernelli
Переглядів 175 місяців тому
The Official 2024 Veganuary Cookbook with Toni Vernelli
These Delicious Things: a charity cookbook for Magic Breakfast
Переглядів 195 місяців тому
These Delicious Things: a charity cookbook for Magic Breakfast
Very interesting podcast, although I would completely disagree with the notion that Brit’s haven’t been going to the continent for very long ( 8:11 ); its well documented that peoples of the British isles have been travelling between continental Europe for a long time (ie. the Grand Tour’), and hold a significant proportion of Norman ancestry as a people.
thank you for this
Promo_SM
I do love the way you write ...its a marvellous book...and i improve my english..... All is beauty... I dream to visit the place you live....your pictures are so sensibles... Its for me like a walk ...magic of your words.... My daughter is cheffe in Marseille...i think i ll offer the so nice book to Wanda ....so you travel !!❤ Yes i love pigs...yours !! A friend of mine adopted one...Shrunk was his name....
RIP Russell
Just read Andaza...what a great book ! Very personal & poignant , a fly on the wall in a Pakistani home with great recipes thrown in !!
Fabulous!
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