In extra episode from Groundswell, the Regenerative Agriculture Festival that Sheila Dillon calls 'the Glastonbury of Food and Farming', Cooking the Books Live discusses the influence of cook books and books about food on changing the way we eat and buy our foodIn front of an audience of farmers and food businesses, pioneers and innovators who are changing the way we eat, Gilly asks a panel of writers with influence, Thomasina Miers of Wahaca, Amelia Christie-Miller of Bold Bean company, Alice Robinson of British Pasture Leather and David Finlay of The Ethical Dairy what a book can do to change the story of food. Check out Gilly's Substack here and get in touch on Instagram here Hosted on Acast. See acast.com/privacy for more information.
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52:49
Gurd Loyal: Flavour Heroes
This week, we’re back at Rockwater in Hove for Cooking the Books Live with Gurd Loyal.Regular listeners will know that Gurd is probably the writer who Gilly think's best uses the lens of food to examine life. His first book, Mother Tongue won the Jane Grigson Trust award for Best Debut, and he has become the word on Third Culture food, prising open the liminal spaces between where we come from and who we can be. His second book, Flavour Heroes is a lighter read, a pantry book giving us technicolour ways to elevate the simplest dishes with 15 superstar ingredients. After the food world clucked around him over Mother Tongue, Diana Henry calling him boundary breaking, Felicity Cloake dubbing him the Willy Wonka wizard of flavour, Gilly asks him in front of a live audience, how he felt about the notoriously difficult second album. Head over to Gilly's Substack for Extra Bites of CTB Live with the Q&A Hosted on Acast. See acast.com/privacy for more information.
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40:46
Felicity Cloake: Peach Street to Lobster Lane
This week, we’re with Guardian columnist and author Felicity Cloake as she cycles through America in search of its food culture.Peach Street to Lobster Lane is her great American road trip – on a bike. It’s the off-road trip that’s about getting to the heart of American cuisine via a glimpse into everyday life that you just can’t get by car.The story she finds is about immigration, colonisation and enterprise, from tex mex to creole, fried chicken and real bbq, Chicago deep pan pizza, lobster rolls, clam chowder, Boston baked beans New York bagels and Coney Island hot dogs. Click here for Extra Bites of Felicity's epic adventure on Gilly's Substack. Hosted on Acast. See acast.com/privacy for more information.
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Olia Hercules: Strong Roots
This week, we’re exploring the story of Ukraine with its most famous defender and cultural protector, Olia Hercules in her first memoir, Strong Roots.It’s the story of Ukraine that history can never tell, through the stories of its people - and in particular, Olia’s people, through four generations of her family. Nigella calls it 'breathtaking', Caroline Eden calls it cinematic, Elisabeth Luard says: ‘Here, in all its beauty and sorrow, is the story of Ukraine as it is, and was and surely will be again.’Pop over to Gilly's Substack for Extra Bites of Olia and her photos from the family album. Hosted on Acast. See acast.com/privacy for more information.
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Andrea Oskis: The Kitchen Shrink
This week, we're with award-winning psychologist, and graduate of Gilly's How to Cook a Book food writing retreat, Andrea Oskis.Her first book is a series of tales from her clinic exploring how the food we eat reveals who we are – and how we love. Its title? The Kitchen Shrink. Genius.Pop over to Gilly's Substack for Extra Bites of Andrea. 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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