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 B...
This week, Gilly is with Kate Hall, the author of The Full Freezer Method: Five Steps to Transform How You Shop, Cook and Live. She’s all over morning telly and the nationals as the Freezer Queen giving tips from her fantastically useful book which really could help us save waste; as she points out, 70% of global food waste comes from the home.But this isn’t just about batch cooking and having an endless supply of ready meals; this is a whole new way of thinking about how to use your freezer. Head over to Gilly's Substack for Extra Bites of Kate. Hosted on Acast. See acast.com/privacy for more information.
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34:43
Richard Hart: Bread
This week, Gilly is with Richard Hart, former head baker of iconic bakery, Tartine in San Francisco, the Londoner whose bakeries across Copenhagen began with a test kitchen at Noma, and the man who taught Marcus from the Bear how to bake. His book, Richard Hart Bread: Intuitive Sourdough Baking is more of a love letter to bread than an instruction manual. It’s a read that makes your heart rate drop, the descriptions of dough making a metaphor for all that is wonderful in life. You can hear the collaboration with his wife, Henrietta Lovell, aka the Rare Tea Lady, in his words. This is about falling in love as much as it about baking bread. Richard says it’s the same thing. Head to Gilly’s Substack for Extra Bites including his playlist to bake to. Hosted on Acast. See acast.com/privacy for more information.
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Irina Janakievska: The Balkan Kitchen
This week, Gilly is with Irina Janakievska, a North Macedonian born former lawyer turned chef who trained at Leiths and worked in the Ottolenghi test kitchen before becoming a runner up for the prestigious Jane Grigson Trust award for her debut cookbook, The Balkan Kitchen. It’s massive book reaching deep into the history, peoples and geo-politics of the Balkans, but also into her own family story and her exploration of her own identity through recipes from all Balkan kitchens. Most of all, it’s a love letter to Balkan cuisine – one of the most under-explored gastronomies in the world, and overshadowed by conflict.Head to Gilly’s Substack to hear Irina read the poem that inspired the book cover, and for her recipe for Slatko, one of her four food moments. Hosted on Acast. See acast.com/privacy for more information.
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Claire Dinhut: The Condiment Book
This week, Gilly is with Claire Dinhut aka Condiment Claire. Claire is a culinary history cook and the author of The Condiment Book. A dual national of the US and France, she splits her time between LA and her family home, a mill in the French countryside where the rituals, traditions and flavours of both have inspired her till-side treasure, The Condiment Book which is bound to fly off the shelves this Christmas. Check out Gilly’s Substack for Extra Bites of Claire who’s taken us to that mill house in France to make her crème de marrons. Hosted on Acast. See acast.com/privacy for more information.
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Alice Robinson: Field, Fork, Fashion
This week, you may be surprised to find a fashion designer on the show. But Alice Robinson is not what you might imagine. She’s only just left the Royal College of Art, but her work has already been featured in the V&A ‘s Food: Bigger than the Plate exhibition. Her first book Field, Fork, Fashion has had her on Radio’s 4’s Start the Week to discuss our connection with the countryside - with James Rebanks among the other guests. She is an extraordinary advocate of our connection with the land and prods us to think in a whole new way about the provenance of leather. Gilly finds out what the Fork in the title means to her story. Check out Gilly's Substack for Extra Bites of Alice and Bullock 374 – and Sheep 11458 - and click here for more about British Pasture Leather. Hosted on Acast. See acast.com/privacy for more information.
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 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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