Cooking the Books with Gilly Smith

This week, Gilly Smith chats to Pie Man, Calum Franklin about the four food moments in his new book The Pie Room. We learn how he pulled out pies from the depths of British culinary history and turned them into a story that has captivated his 120k followers on Instagram, had super star chef Thomas Keller send his teams over from California to watch and learn and beaten Jamie Oliver to the top spot on Amazon Books.This season is sponsored by Odysea whose range of Mediterranean foods are just what we need to get through a COVID winter. This week, Susana Perez of Susana and Daughters on the Cowdray Estate tells us about the health properties of kefir, and we learn about the goats from the foothills of Menikio mountain in Northern Greece who produce the milk for Odysea's kefir. Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly Smith talks to Tom Kerridge about the four food moments from his brand new book, The Hand and Flowers Cookbook. Expect insider tips on getting a first Michelin star, Instagram’s influence on curious young chefs and for a masterclass in Elizabeth David’s original crème brulee. This season is sponsored by Odysea whose range of Mediterranean foods are just what we need to get through a COVID winter. This week, honey sommelier, Sarah Wyndham Lewis at Bermondsey Street Bees tells us about Odysea's raw honeys, Pine and Fir Tree and Greek Oak Tree raw honeys which have both been certified as high sources of the mineral manganese which boosts the metabolism and keeps your bones in good nick. Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly is transported to Burma and the deeply exotic hills of the land of rubies through the childhood memories and family stories in MiMi Aye's beautiful book, Mandalay.This season is sponsored by Odysea whose range of Mediterranean foods are just what we need to get through a COVID winter. This week, we learn about Odysea's Extra Virgin Olive Oil, produced from polyphenol rich olives from groves in Messinia in the Kalamata region, where the olives are still harvested by hand. The oil is cold extracted within hours of the olives being picked to ensure the flavour and health benefits remain. Served with food, the pepperiness and the slightest almond skin bitterness is a delicious and vital part of your healthy diet. Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly Smith is back in the Mediterranean – virtually of course - with Theo Michaels whose latest book Rustica explores the recipes of his family's village life in Cyprus.It's all sponsored this month by Montezuma’s, Britain’s greatest little chocolate company who believe that their beautifully produced and packaged chocolate is positively good for the planet. The ethically-sourced ingredients in their bars, buttons, bites and truffles are all free from gluten, GM, colourings and preservatives and every product is also delivered in packaging that’s either recyclable, biodegradable, or compostable, making this a chocolate company with a conscience. Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly escapes to the Cornish countryside (virtually, of course) with TV presenter and eco chef, James Strawbridge whose BBC series It’s Not Easy Being Green with dad, Dick Strawbridge of Escape to the Chateau fame, was way ahead of its time. It's all sponsored this month by Montezuma’s, Britain’s greatest little chocolate company who believe that their beautifully produced and packaged chocolate is positively good for the planet. The ethically-sourced ingredients in their bars, buttons, bites and truffles are all free from gluten, GM, colourings and preservatives and every product is also delivered in packaging that’s either recyclable, biodegradable, or compostable, making this a chocolate company with a conscience. Hosted on Acast. See acast.com/privacy for more information.

This week Gilly is with the food writer who has sold more food books than anyone else in the UK after the Pinch of Noms, Jamie Oliver, Mary Berry and Joe Wicks.  Rukmini Iyer’s Roasting Tin series does just what it says; it roasts in one tin the kind of inspiring and easy flavours that look and taste so good that the country can’t get enough. She gives Gilly her four favourite food moments from the latest in the series, The Roasting Tin Around the World.CTB is sponsored this month by Montezuma’s, Britain’s greatest little chocolate company who believe that their beautifully produced and packaged chocolate is positively good for the planet. The ethically-sourced Fair Trade ingredients in their bars and buttons are all free from gluten, GM, colourings and preservatives and every product is also delivered in packaging that’s either recyclable, biodegradable, or compostable, making this a chocolate company with a conscience. Hosted on Acast. See acast.com/privacy for more information.

This week, the king of vegetables, Yotam Ottolenghi and his test kitchen princess, Ixta Belfrage teach us some of the secrets of the alchemy behind the recipes in their latest book, FlavourCTB is sponsored this month by Montezuma’s, Britain’s greatest little chocolate company who believe that their beautifully produced and packaged chocolate is positively good for the planet. The ethically-sourced ingredients in their bars, buttons, bites and truffles are all free from gluten, GM, colourings and preservatives and every product is also delivered in packaging that’s either recyclable, biodegradable, or compostable, making this a chocolate company with a conscience. Hosted on Acast. See acast.com/privacy for more information.

Author Isabel Losada talks through the four food moments in her latest book The Joyful Environmentalist, a romp through how low we can go with our carbon footprint. Hosted on Acast. See acast.com/privacy for more information.

Eco chef Tom Hunt’s root to fruit philosophy has made him the king of sustainability in the food world. His restaurant, Poco Tapas in Bristol is a showcase of sustainable cuisine and his new book, Eating for Pleasure, People and Planet is a manifesto for getting our climate balance right. Gilly Smith whose book Taste and the TV Chef: how storytelling can save the planet is out this month, finds out how to make the changes we need to make save the world. Hosted on Acast. See acast.com/privacy for more information.

This week, in the last of our summer holiday listens, Gilly Smith saddles up for Felicity Cloake's four food moments in her book One More Croissant for the Road, and a deep dive into the best of French gastronomy...by bike.This month Cooking the Books is sponsored by Whole Foods Market, the world’s leading natural and organic foods retailer. With 7 stores across London, they offer a huge range of products that lead the way in quality, specialty and vegan diets. Head over to @wholefoodsuk or check out @alexandradudley for more information on the Mindful Moments campaign.  Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly Smith is, virtually, in Crete with MasterChef 2019 winner, Irini Tzortzoglou whose four food moments take us through her debut cook book Under the Olive Tree. Packed with stories of family and feasting, this is her extraordinary journey from rural Crete to the City of London and back to the food of her home, but this time as a champion. This month Cooking the Books is sponsored by Whole Foods Market, the world’s leading natural and organic foods retailer. With 7 stores across London, they offer a huge range of products that lead the way in quality, specialty and vegan diets. Head over to @wholefoodsuk or check out @alexandradudley for more information on the Mindful Moments campaign.  Hosted on Acast. See acast.com/privacy for more information.

This week we’re off to Venice with food writer and columnist and Venetian local, Skye McAlpine to hear her four food moments from her latest book A Table for Friends.This month Cooking the Books is sponsored by Whole Foods Market, the world’s leading natural and organic foods retailer. With 7 stores across London, they offer a huge range of products that lead the way in quality, specialty and vegan diets. Head over to @wholefoodsuk or check out @alexandradudley for more information on the Mindful Moments campaign.   Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly runs away with the circus as Ols Halas, chef at Gifford's Circus restaurant Sauce and co-author with Nell Gifford of its official cookbook walks her through the glittering capes and pointy-toed ponies to peak behind life in the big tent.This episode is sponsored by Whole Foods Market, the world’s leading natural and organic foods retailer. With 7 stores across London, they offer a huge range of products that lead the way in quality, specialty and vegan diets. Head over to @wholefoodsuk or check out @alexandradudley for more information on the Mindful Moments campaign.  Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly Smith takes us - by the magic of remote recording - on a summer holiday to Slovenia, to the magical land of turquoise rivers and Dalmatian montains to visit top chef Ana Ros at her gourmet restaurant, Hisa Franko. Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly talks to food writer and River Cottage chef Gill Meller about the four food moments from his new book Root, Stem, Leaf, Flower that ponder on his relationship with food and the land. Hosted on Acast. See acast.com/privacy for more information.

This week William Sitwell, restaurant critic at the Telegraph, host of the podcast Biting Talk and author of The Restaurant takes us through the history not just of eating out but the story of human life through the prism of how we’ve learned to eat. Hosted on Acast. See acast.com/privacy for more information.

Award-winning food writer, journalist and chef Ravinder Bhogal gives us her four favourite food moments from her new book Jikoni: proudly inauthentic recipes from an immigrant kitchen. Expect clucking aunties in dusty sandals and ancient pickle-makers with guard geese, wronged widows and the glee of ghee. Glorious stuff. Hosted on Acast. See acast.com/privacy for more information.

Olia Hercules, author of the award-winning Mamushka and Kaukasis takes us through four food moments from her latest book Summer Kitchens and paints an evocative picture of her Ukrainian childhood. Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly Smith talks food philosophy with novelist and essayist, Priya Basil whose book, Be My Guest was shortlisted for this year’s Fortnum and Mason best debut food book award and is an evocative exploration of food, race and memory. Sponsored by http://www.city-books.co.uk Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly is (virtually) in Manhattan in the home of Jeff Gordinier, former New York Times journalist and author of Hungry, to retrace the footsteps of what must be one of the best food journalist gigs ever,  a rock ‘n’ roll road trip with Rene Redzepi, the greatest chef in the world. Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly Smith talks to author Joanne Harris twenty years after she first fell in love with Vianne, Anouk and Roux in Chocolat and then couldn’t wait to find them again in The Lollipop Shoes, Peaches for Monsieur le Cure and now The Strawberry Thief, the latest in the Chocolat series. Sponsored by http://www.city-books.co.uk Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly talks to award-winning author Jo Thomas whose Escape to the French Farmhouse is the perfect Lockdown read to transport you to Provence this summer as our heroine Della reminds us of the lost art of cooking with lavender. Sponsored by http://www.city-books.co.uk Hosted on Acast. See acast.com/privacy for more information.

Guest presenter, Elizabeth Perry, aka E.C Reads on Instagram talks to Sara Paretsky about the food moments in Dead Land, the latest in the series to feature her private detective V.I. Warshawski. When Indemnity Only, the first, was published in 1982, Paretsky revolutionised the genre with this tough-talking female private eye, and in 2002 won the Cartier Diamond Dagger for lifetime achievement. Elizabeth has been reading her since she was 14 and admits that she is massive nerd-level fan.   Hosted on Acast. See acast.com/privacy for more information.

This week Gilly Smith chats (remotely) with award-winining author, Benjamin Myers whose success with his previous novels, particularly The Gallows Pole has given him the accolade of the most powerful new voices in literature.   In this, his eighth novel, The Offing, he tells a Homeric tale of Robert, a 16 year old boy who sets out across 1950’s Yorkshire to Robin Hood’s Bay and finds a gloriously long summer of food, poetry and an unlikely freidnship with an eccentric and artistic older woman called Dulcie.  Hosted on Acast. See acast.com/privacy for more information.

Australian food writer, cook and bookworm Kate Young talks to Gilly Smith about the four food moments in the most important books of her life. From The Chamomile Lawn to The Secret Garden, Kate remembers the food on the plates of the characters in her inner world. Hosted on Acast. See acast.com/privacy for more information.

Henrietta Lovell takes us through the four food moments that add extra flavour to her book Infused, a story of rare tea, adventure, resilience, courage and deep, deep pleasure.  Hosted on Acast. See acast.com/privacy for more information.

Short story queen Ingrid Persaud takes us through the four food moments in her debut novel, Love After Love, the much anticipated Faber super-lead written in Trinidadian prose which tackles the questions of who and how we can love.  Hosted on Acast. See acast.com/privacy for more information.

Gilly Smith has lunch with Ottolenghi's Executive Chef Sami Tamimi and his co-author of Falastin, Tara Wigley to find the four food moments that tell their story of their new book about Sami's homeland of Palestine. Hosted on Acast. See acast.com/privacy for more information.

Series 1 finalist of The Great British Bake Off, Miranda Gore-Brown chooses four recipes to talk through her adventures in baking. A bittersweet story about so much more than cake. Hosted on Acast. See acast.com/privacy for more information.

Food entrepreneur and author of Life Kitchen Ryan Riley talks through the four food moments which brought taste, flavour and the joy of eating back to thousands of people living with cancer. Hosted on Acast. See acast.com/privacy for more information.

Chef, author and new presenter of BBC's Ready Steady Cook, Romy Gill chooses four food moments that take her back to the childhood in West Bengal which inspired her debut cookbook, Zaika, and led her to become one of BBC TV's latest TV chefs. Hosted on Acast. See acast.com/privacy for more information.

Green queen Melissa Hemsley gives us the four food moments from Eat Green that net zeroed her life, and shows us how clearing out the back of the fridge can be a delicious way to save the planet. Hosted on Acast. See acast.com/privacy for more information.

Award winning children’s writer Kiran Millwood Hargrave tells us about the food that puts the flesh on the bones of the women in her first adult novel The Mercies, a story of love, evil, and obsession based on the 1621 witch trials Hosted on Acast. See acast.com/privacy for more information.

Olivia Potts talks through the food of grief in her tender, funny and moreish memoir, A Half-Baked Idea. Hosted on Acast. See acast.com/privacy for more information.