Cooking the Books with Gilly Smith

321 episodios

Tim Anderson: JapanEasy Kitchen
30/04/2026 | 50 min
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.
Judging The Fortnum and Mason Awards
28/04/2026 | 29 min
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.
Jad Youssef: Lebnani
23/04/2026 | 30 min
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.
Ranie Saidi: The Malay Cook
16/04/2026 | 29 min
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.
Abby Allen: The Farm Kitchen
09/04/2026 | 37 min
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.

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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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