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Cooking the Books with Gilly Smith

Cooking the Books with Gilly Smith

Von: Gilly Smith
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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 Smith


Cooking 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 FeedSpot


Theme music by Willy Zygier



Gilly 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)

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  • Elisabeth Luard: Classic Spanish Recipes

    Elisabeth Luard: Classic Spanish Recipes
    Jul 24 2025

    This week, we’re back at Gilly's How to Cook Book food writing retreat at her house just outside Lewes in East Sussex with muse-in-residence, the grande dame of British food writing, Elisabeth Luard.


    After bringing the flavours of Spain to a British readership from the 1980s on, her Classic Spanish Recipes: 75 signature dishes is part of the Hamlyn Classic Recipes series celebrating 75 years of publishing some the most admired chefs and writers in the world for their pioneering approach to food culture - Anna del Conte on Italian food, Ken Hom on Chinese, Chetna Makan on Indian.


    Pop over to Gilly's Substack from Extra Bites of Elisabeth's Spain.

    Hosted on Acast. See acast.com/privacy for more information.
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    29 Min.
  • Keshia Sakarah: Caribe

    Keshia Sakarah: Caribe
    Jul 17 2025

    This week, we’re with British-Caribbean writer, Keshia Sakarah whose debut cookbook, Caribe was shortlisted with Irina

    Janakievska and Dina for the Jane Grigson Trust Award in 2023. It's a history of Caribbean cooking with 125 recipes from 23 nations - from Montserrat to Haiti, Antigua to Guadaloupe, capturing the cultures through food in what this Leicester born young writer calls 'resistance through retention'.


    Pop over to Gilly's Substack for Extra Bites of Keshia.


    Hosted on Acast. See acast.com/privacy for more information.
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    27 Min.
  • Yasmin Khan: Sabzi

    Yasmin Khan: Sabzi
    Jul 10 2025

    This week, Gilly is with the British Iranian/Pakistani human rights activist and food and travel writer, Yasmin Khan to talk about her latest book, Sabzi.


    Sabzi, meaning greens and herbs in Persian, the language of her mother, and vegetables in Urdu, the language of her Pakistani father, is about how to reduce the amount of meat in our diet with delicious recipes from the Middle East, Mediterranean and South Asia. It’s as political and environmental as we’d expect from Yasmin, but it’s also a book about her ancestors and the food from their land – as well as a hard-won journey to motherhood. Gilly finds out why she chose vegetables to convey such a big story.


    Pop over to Gilly's Substack for Extra Bites of Yasmin

    Hosted on Acast. See acast.com/privacy for more information.
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    29 Min.

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