By Gilly Smith Cooking the Books with Gilly Smith
Cooking the Books with Gilly Smith
Podcast

Cooking the Books with Gilly Smith

By Gilly Smith
346
1

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 SmithCooking 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 FeedSpotTheme music by Willy ZygierGilly 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.

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 SmithCooking 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 FeedSpotTheme music by Willy ZygierGilly 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.

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Jago Rackham: To Entertain

Episode in Cooking the Books with Gilly Smith
This week, we meet Jago Rackham to talk about his first book, To Entertain: Instructions for a Dinner Party. But the book is not quite what it seems. The millennial Substacker who hosts supper clubs and pop-ups fashioned as dinner parties,  has, with his long term partner, the artist Lowena Hearn, earned the social media title of East London’s power couple. But Gilly finds a rather old-school English couple from another time among the pages of this very literary book.     Pop over to Gilly's Substack for Extra Bites of Jago including his playlist, and to see Lowena's art. And if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack. Hosted on Acast. See acast.com/privacy for more information.
Art and literature 2 days
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0
7
34:42

Hugh Fearnley-Whittingstall: High Fibre Heroes

Episode in Cooking the Books with Gilly Smith
This week we’re with the prince of plants, Hugh Fearnley-Whittingstall and his High Fibre Heroes. Hugh and Gilly have been talking about the national diet for years on this show and before it was even born. They both campaign with the Food Foundation for policy change to make healthier food more accessible for every child in the UK, and Hugh's last book How to Eat 30 Plants a Week was all about adding way more colour and texture to the nation’s plate. Now he’s joined the growing family of fibre authors banging in some beans and plenty of veg for the sake of our health. Pop over to Gilly's Substack for Extra Bites of Hugh and two recipes from the book. Click to listen to The Food Foundation Podcast's Bang in Some Beans mini series produced by Gilly. And if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack. Hosted on Acast. See acast.com/privacy for more information.
Art and literature 1 week
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0
7
33:26

Tim Anderson: JapanEasy Kitchen

Episode in Cooking the Books with Gilly Smith
This week, we’re back at Patio in Brighton for Cooking the Books Live with Tim Anderson and his latest book, JapanEasy Kitchen In front of a live audience, we find out about the nine magical Japanese pantry staples which Tim says can transform anything we want to cook, how this white man from Wisconsin has claimed the space in British food media as Mr Japanesasy and his insider tips for the best Japanese finds. We start by talking through his cannon of books ready to be signed and sold on the pop up CookBookBake stall at Patio and noticing just how beautiful they are.   Pop over to Gilly's Substack for Extra Bites of Tim and a recipe from JapanEasy Kitchen. And if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack. Hosted on Acast. See acast.com/privacy for more information.
Art and literature 2 weeks
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0
7
50:11

Judging The Fortnum and Mason Awards

Episode in Cooking the Books with Gilly Smith
This week, we’re looking in depth at the shortlists in the food categories at the Fortnum and Mason Awards with Marie Mitchell, one of the judges and last year’s award winner for her debut cookery book, Kin.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                Under the guiding eye of Mark Diacono who played head judge this year, Marie along with fellow judges, Ravinder Bhogal and Richard Bertinet have plucked the best of the best in food and drink – books, podcasts, radio, TV and social media - talks through the shortlists in the food categories, and how it feels to be one of last year’s winners.  No Extra Bites this week, but if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack. Hosted on Acast. See acast.com/privacy for more information.
Art and literature 2 weeks
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0
6
29:40

Jad Youssef: Lebnani

Episode in Cooking the Books with Gilly Smith
This week, we’re off to Lebanon via Reigate with the man behind Comptoir Libanais and Yalla Yalla, Jad Youssef. Lebnani is Jad’s debut cookbook that's all about the Lebanon of his childhood, the rituals and traditions of the food from his homeland that he's brought to the menus of restaurants all over the world. His fear is that Lebanese food is losing its identity, not just through war, displacement and massive food insecurity at home,  but through social media influencers and their chocolate hummus and sweet potato falafel. Gilly finds a man deliberately trying to keep a food culture alive in the Uk that's already moved on in the homeland, who tells her why it matters. And if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack. Hosted on Acast. See acast.com/privacy for more information.
Art and literature 3 weeks
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0
5
30:05

Ranie Saidi: The Malay Cook

Episode in Cooking the Books with Gilly Smith
This week, we’re off to Malaysia with The Malay Cook, Ranie Saidi. The Malay Cook is the debut cookbook from this lawyer turned supper club host at Soho House and Curry Club London and now author. It's an homage to the memory of his grandmother, a wedding caterer who brought him up while his parents were studying. But the book is not just about  her recipes as he remembers them, but about building his own identity in his new home in the UK. For Gilly, it’s an opportunity to immerse herself in the tastes and smells of her earliest years growing up in Penang and Ipoh. Ranie’s recent remaking of her family’s curry recipe has been a highlight of her culinary year so far.  Pop over to Gilly's Substack for Extra Bites to read all about it, and for the gulai recipe from the book which he reckons was its inspiration. Riches indeed. And if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack. Hosted on Acast. See acast.com/privacy for more information.
Art and literature 1 month
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0
6
29:03

Abby Allen: The Farm Kitchen

Episode in Cooking the Books with Gilly Smith
This week, we’re back with farming champion, Abby Allen and her latest book, The Farm Kitchen. Abby was, until recently, the face of Piper’s Farm, the online farm shop which brought together the best farmers and producers in the South West. Her passion in creating a resilient food and farming system to food lovers across the Uk now comes from a new company, Pipers and co,  run by Abby and husband Will which continues to build a network of farmers and producers who do the right thing by the soil, the planet, the animals and us. And all while she’s been growing a whole new human called Olivia. Gilly begins by finding out how the mothering is going. And if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack. Hosted on Acast. See acast.com/privacy for more information.
Art and literature 1 month
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0
7
37:40

Shivi Ramoutar: Recipes from the Rum Islands

Episode in Cooking the Books with Gilly Smith
This week, we’re with the queen of modern Caribbean cooking, Shivi Ramoutar. It’s 10 years since her debut cookbook, Caribbean Modern: Recipes from the Rum Islands launched this Trinidadian lawyer and supper club host from Leicester to become the Caribbean queen of daytime TV. The 10th anniversary edition – simply called Recipes from The Rum Islands is just as much about identity and belonging, but as the co-presenter now of Jimmy and Shivi's Farmhouse Breakfast and a regular on This Morning, not to mention a mum of three young wildlings, as she calls them, she’s got a different perspective.  Gilly asks her to revisit a time when she first began to dive into her heritage and its food. Pop over to Gilly's Substack for Extra Bites of Shivi and a recipe from The Rum Islands. And if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack. Hosted on Acast. See acast.com/privacy for more information.
Art and literature 1 month
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23:59

Madeeha Qureshi : The Red Sea

Episode in Cooking the Books with Gilly Smith
 This week we’re exploring the cuisine of Saudi Arabia in Madeeha Qureshi's debut cookbook, The Red Sea. Madeeha who spent her first 18 years in Saudi, came to our attention on Masterchef when she reached the finals in 2021, impressing judges John Torode and Gregg Wallace with her fusion of Saudi Arabian, Middle Eastern, South Asian and modern flavours. Now, many of us will think of Saudi as a place which is repressive for women and the LGBTQ community, but this is not Madeeha’s story.  If Cooking the Books is a place to explore the secret kitchens from different culinary cultures, it’s also about the lived experiences of the authors who tell that story – many of them women. Gilly asks Madeeha to show us around her Saudi Arabia through her food moments.  Pop over to Substack for Extra Bites of Madeeha including a recipe from her book, and for Gilly's post about the complexity of telling stories about place and politics. And if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack. Hosted on Acast. See acast.com/privacy for more information.
Art and literature 1 month
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23:04

Cooking the Books Live: Ali Honour

Episode in Cooking the Books with Gilly Smith
This week we’re in Brighton for Cooking the Books live with bean queen, Ali Honour.   The author of Beans describes herself as a chef and food systems agitator, which brings together the best things about beans – how delicious they can be while saving the planet and the health of the nation. In front a live audience of keen beans and bean deniers – let’s call them beanos - we find out why.    Pop over to Gilly's Substack for Extra Bites of Ali and a recipe from Beans by clicking here. And do follow Bang in Some Beans on the Food Foundation podcast, produced by Gilly and presented by Melissa Hemsley. Here's episode 4. Hosted on Acast. See acast.com/privacy for more information.
Art and literature 1 month
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0
7
48:58

The Jane Grigson Trust Sous Chef Awards Shortlist

Episode in Cooking the Books with Gilly Smith
This week we’re discussing the shortlist for the Jane Grigson Trust–Sous Chef Award 2026 with two of the judges, Nicola Lando and Jeremy Lee. This year, it celebrates its 10th anniversary with a stunning shortlist of books about secret kitchens and migrant stories which will all be featured here on CTB when they’re out in the bookshops. Ahead of next week’s awards, Gilly asks Nicola, founder of Sous Chef and a graduate of her How to Cook a Book food writing retreat, and Jeremy Lee, award-winning author of Cooking and chef proprietor at Awards HQ, Quo Vadis, what they look for in a winner. Hosted on Acast. See acast.com/privacy for more information.
Art and literature 2 months
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0
6
27:18

Ilhan Abdi: The Ramadan Kitchen

Episode in Cooking the Books with Gilly Smith
This week as millions of people all over the world are celebrating Ramadan, we’re with London-based Somali-Egyptian food writer, Ilhan Abdi to talk about her book, The Ramadan Kitchen. A former Amazon corporate employee, she left to focus on cooking content, gaining 265k Instagram followers (@Ilhanm.a) through live Ramadan cooking sessions inspired by her mum’s dishes during lockdown, and has since become a mother herself.  She tells us about her recipes inspired by Ramadan traditions, including suhoor and iftar dishes like Somali rice, samosas, and syrup-soaked doughballs. Pop over to Gilly's Substack for Extra Bites of Ilhan including a recipe from her book, and a beautiful prayer that means so much to her.  Hosted on Acast. See acast.com/privacy for more information.
Art and literature 2 months
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0
5
21:22

Pary Baban: Nandên

Episode in Cooking the Books with Gilly Smith
This week we’re exploring the food and culture of Kurdistan with author of Nandên: Recipes from My Kurdish Kitchen, Pary Baban Born in Southern Kurdistan, in Qaladze, a place known for its resistance and community, Pary fled Kurdistan with her family to escape what became known as the Anfal Genocide, and this is a hard listen. But it’s her passion for using the food of her land in her restaurant Nandine in South London and now the book, Nandên meaning kitchen to keep her Kurdish culture alive after generations of hardship and displacement, that makes this an essential listen.   Pop over to Gilly's Substack for Extra Bites of Pary, including a recipe for Yapraxi bahara, the stuffed vine leaves in her food moments. You can buy the book from the CTB Bookshop at Bookshop.org by clicking here. Hosted on Acast. See acast.com/privacy for more information.
Art and literature 2 months
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6
31:32

BOSH! More Plants

Episode in Cooking the Books with Gilly Smith
This week, we’re back with BOSH!, the recipe developing duo who have changed the conversation about plant-based diets.  Gilly has followed their journey over the last 10 years and watched them become the biggest influencers in the plant-based space. Now, as she explores their latest book, More Plants, she finds out how they got their ready meals to the supermarket ready meal shelves - and why that matters.   Pop over to Gilly's Substack for Extra Bites of BOSH! including a recipe from More Plants. You can buy it from the CTB shop at Bookshop.org which supports this ad-free listen. Hosted on Acast. See acast.com/privacy for more information.
Art and literature 2 months
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0
7
30:23

Tamar Adler: Feast on Your Life

Episode in Cooking the Books with Gilly Smith
This week we are LIVE in Brighton with James Beard award-winning New York food writer, Tamar Adler to learn how to Feast On Your Life. Her latest book is the result of a deep depression that overwhelmed her after the publication of An Everlasting Meal, which is now widely seen as a modern classic. Feast on Your Life is a record of daily food delights that she wrote to find her way back to the light, and the result is an extraordinary, gentle reminder to look at the small things, to focus on life through the prism of food and find joy even in the darkness. Pop over to Gilly's Substack for Extra Bites of Tamar and Cooking the Books Live including a recipe for the green risotto from Tamar’s food moments cooked up by Ingrid Wakeling and her team from Sussex Surplus. You can buy the book from the CTB shop at Bookshop.org by clicking here, and you can book tickets for the next CTB Live on March 10th here. Hosted on Acast. See acast.com/privacy for more information.
Art and literature 3 months
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0
7
52:54

Josie Lloyd and Emlyn Rees: You&Me&You&Me&You&Me

Episode in Cooking the Books with Gilly Smith
This week, we’re with husband and wife novelists, Josie Lloyd and Emlyn Rees  to celebrate Publication Day of their new time travelling rom com, You and Me and You and Me and You and Me  Their use of food as device in this story of Jules and Adam’s long-term marriage hitting a midlife wobble and getting a second chance is a glorious way of getting under the skin of the writing process. Writers, listen up.  Gilly popped down to their home in Brighton a couple of days before the book hit the streets and the airwaves, voiced by Sally Phillips and Rory Kinnear, and shortly before a MAJOR streaming channel propels it into the stratosphere. Click here to buy the book, and here for Extra Bites of Josie and Emlyn on Gilly's Substack Hosted on Acast. See acast.com/privacy for more information.
Art and literature 3 months
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0
5
29:29

Rowley Leigh: The Andre Simons Awards

Episode in Cooking the Books with Gilly Smith
This week, we’re with Rowley Leigh, chef, food writer and the food books assessor for the 2025 André Simon Food & Drink Book Awards to discuss the shortlist. Rowley is an award‑winning food writer himself, but it’s his mastery of storytelling through the theatre of food that Gilly wanted to know about before we got on to the shortlist. His Notting Hill gastrodome, Kensington Place was all about being seen eating the coolest food in late century London, fashioned by his time with Roux Brothers in the kitchens of  Le Gavroche and le Poulbot, and Joe Allen, Covent Garden’s post theatre supper hang out. Gilly asks how that melting pot created one of the greatest stories of modern British food. Five out of seven of the shortlist have already been on the show. Click on the links below for the episodes. Julian Baggini: How the World Eats: Where Our Food Comes From and Why It Matters Alissa Timoshkina: Kapusta: Vegetable-Forward Recipes from Eastern Europe Noor Murad: Lugma: Abundant Dishes And Stories From My Middle East Richard Hart: Richard Hart Bread: Intuitive Sourdough Baking Bee Wilson: The Heart-Shaped Tin: Love, Loss, and Kitchen Objects Robin Sherriff: The Science of Fermentation La Mesa Mexicana: Rosa Cienfuegos Hosted on Acast. See acast.com/privacy for more information.
Art and literature 3 months
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0
6
17:21

Clare Coghill: Cafe Cuil

Episode in Cooking the Books with Gilly Smith
This week, we’re on The Isle of Skye with the author of Café Cuil, Clare Coghill. This is so much more than a recipe book celebrating the best of Highland produce, and the CUIL, the Gaelic for cosy nook - is much more than a play on words. This is a story of brilliant enterprise in the face of adversity drawn from a sense of identity and belonging – Gilly's favourite ingredients in any cuisine.   Pop over to Gilly's Substack for Extra Bites of Clare including a recipe from Café Cuil for  Lobster Roll with Nduja Butter  You can buy the book from the CTB shop at Bookshop.org by clicking here, which supports this ad-free listen. Hosted on Acast. See acast.com/privacy for more information.
Art and literature 3 months
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0
5
31:47

Ozoz Sokoh: Chop Chop

Episode in Cooking the Books with Gilly Smith
This week,  we’re diving into Nigerian food culture with culinary anthropologist, food historian and now author of Chop Chop, Cooking the Food of Nigeria, Ozoz Sokoh. Her Kitchen Butterfly blog has been documenting the back story to this West African cuisine since 2009, but Chop Chop, her debut cookbook, has been a long time coming. It’s already been nominated for an Andre Simon award and builds upon a rich tradition of cultural prodding at a food landscape that stretches way beyond the old country. Pop over to Gilly's Substack for Extra Bites of Ozoz including a recipe from Chop Chop. You can buy it from the CTB shop at Bookshop.org by clicking here, and this supports this ad-free listen. Hosted on Acast. See acast.com/privacy for more information.
Art and literature 4 months
0
0
5
24:43

Jeffrey Boadi: Plant Fuel

Episode in Cooking the Books with Gilly Smith
To kick off a brand new year, we’re diving straight into the power of protein with Jeffrey Boadi, author of Plant Fuel.  As a former semi-professional footballer and tennis player, Jeffrey has been a top level athlete for most of his adult life. But it was his decision to go vegan overnight that has given him a place on the podium in the plant protein world. Gilly finds out how it happened and how he gets enough protein in plants. Click here to buy Plant Fuel from the CTB shop at Bookshop.org and here to get to Jeffrey's Extra Bites on Gilly's Substack. Hosted on Acast. See acast.com/privacy for more information.
Art and literature 4 months
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0
7
27:58
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