Cooking the Books with Gilly Smith
Claim This Podcastby Gilly Smith
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Podcast Overview
<p>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.</p><br><p>Cooking the Books with Gilly Smith is the winner of <a href="https://www.gfw.co.uk/2022/guild-of-food-writers-25th-anniversary-awards-2022-finalists-announced/" rel="noopener noreferrer" target="_blank">The Guild of Food Writers' Best Broadcast or Podcast Award</a> 2022, and was shortlisted for <a href="https://www.fortnumandmason.com/food-and-drink-awards-shortlist" rel="noopener noreferrer" target="_blank">Fortnum and Mason Best Podcast </a>2022 and 2024.</p><br><p>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.</p><br><p>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.</p><br><p>Do support the podcast by subscribing, and PLEASE leave a review. You can do this by clicking <a href="https://podcasts.apple.com/gb/podcast/cooking-the-books-with-gilly-smith/id1499255116" rel="noopener noreferrer" target="_blank"><strong>HERE</strong></a><strong> </strong>for the link to Apple Podcasts, click on <strong>Listen on Apple Podcasts </strong>under the show title and then click on <strong>Rating and Reviews</strong>! Thank you so much.</p><br><p>For more information and to join the mailing list, visit <a href="http://gillysmith.com" rel="noopener noreferrer" target="_blank">Gilly Smith</a></p><br><p>Cooking the Books with Gilly Smith is rated in the top 2.5% of global podcasts by<a href="https://www.listennotes.com" rel="noopener noreferrer" target="_blank"> ListenNotes</a> and in the top 40 of food podcasts globally by <a href="https://blog.feedspot.com/cookbook_podcasts/" rel="noopener noreferrer" target="_blank">FeedSpot</a></p><br><p>Theme music by Willy Zygier</p><br><p><br></p><p>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.</p><br><p>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)</p><hr><p style='color:grey; font-size:0.75em;'> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.</p>
Language
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Publishing Since
2/12/2020
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Recent Episodes
July 30, 2026
Anissa Helou: Lebanon
<p>This week, we're with an absolute legend in food writing, Anissa Helou and her culinary celebration of <a href="https://www.bloomsbury.com/uk/lebanon-9781526668448/" rel="noopener noreferrer" target="_blank">Lebanon</a>.</p><br><p>Listed by Arabian Business magazine as one of the "500 Most Influential Arabs" and "100 Most Powerful Arab Women, she’s among the greats of modern food writing with the likes of Claudia Roden and Elisabeth Luard. Now, after 32 years of writing about the everyday food of the Middle East and beyond, Lebanon, A Culinary Celebration takes her back to where she began. </p><br><p>Pop over to Gilly's Substack for Extra Bites of Lebanon. If you'd like to support CTB which is advertising and sponsorship free, contribute whatever you like via <a href="https://monzo.me/gilliansmith60?h=IWxUkf&account_type=personal" rel="noopener noreferrer" target="_blank">this link</a>, or become a paid subscriber on <a href="https://gillysmith.substack.com/" rel="noopener noreferrer" target="_blank">Substack</a> which gives you access to Second Helpings, monthly Zooms with a CTB guest, and a massive archive of Gilly's articles. </p><br><p><br></p><br><p><br></p><hr><p style='color:grey; font-size:0.75em;'> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.</p>
July 23, 2026
Cooking the Books LIVE: Honey and Co.
<p><br></p><p>This week, we are live in Brighton on the hottest day of the year so far with Itamar Srulovich and Sarit Packer, aka Honey and Co. to talk about their new book, Honey and Co.Daily.</p><br><p>Against the sound of a massive fan at Patio Wine Bar, we talked about the huge dollop of love that the Honeys have made their brand, and how a warm hug of hospitality has not only saved their business but reminded us all of what people really want from a restaurant.</p><br><p>Pop over to Gilly's Substack for Extra Bites of Cooking the Books Live at Patio, Brighton, plus a recipe from Honey and Co. Daily, and from the Ingrid at Sussex Surplus who spun their food moments into small plates for an adoring crowd. </p><br><p>If you'd like to support CTB which is advertising and sponsorship free, contribute whatever you like via <a href="https://monzo.me/gilliansmith60?h=IWxUkf&account_type=personal" rel="noopener noreferrer" target="_blank">this link</a>, or become a paid subscriber on <a href="https://gillysmith.substack.com/" rel="noopener noreferrer" target="_blank">Substack</a> which gives you access to Second Helpings, monthly Zooms with a CTB guest, and a massive archive of Gilly's articles. </p><p><br></p><hr><p style='color:grey; font-size:0.75em;'> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.</p>
July 16, 2026
Rebecca Seal: Irritated
<p>This week we're with author, journalist and broadcaster, Rebecca Seal and her deep dive into the world of allergies in Irritated</p><br><p>She's spent 20 years writing about food, not least as the deputy editor of Observer Food Monthly, and her life was all about the deliciousness of food. But it was her younger daughter’s allergy to soy which prompted her to explore the rise in the allergy epidemic, and to piece together a fascinating puzzle of the way we live.</p><br><p>If you'd like to support CTB which is advertising and sponsorship free, contribute whatever you like via <a href="https://monzo.me/gilliansmith60?h=IWxUkf&account_type=personal" rel="noopener noreferrer" target="_blank">this link</a>, or become a paid subscriber on <a href="https://gillysmith.substack.com/" rel="noopener noreferrer" target="_blank">Substack</a> which gives you access to Second Helpings, monthly Zooms with a CTB guest, and a massive archive of Gilly's articles. </p><br><p><br></p><p><br></p><hr><p style='color:grey; font-size:0.75em;'> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.</p>
334 total episodes available
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- What is Cooking the Books with Gilly Smith?
<p>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.</p><br><p>Cooking the Books with Gilly Smith is the winner of <a href="https://www.gfw.co.uk/2022/guild-of-food-writers-25th-anniversary-awards-2022-finalists-announced/" rel="noopener noreferrer" target="_blank">The Guild of Food Writers' Best Broadcast or Podcast Award</a> 2022, and was shortlisted for <a href="https://www.fortnumandmason.com/food-and-drink-awards-shortlist" rel="noopener noreferrer" target="_blank">Fortnum and Mason Best Podcast </a>2022 and 2024.</p><br><p>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.</p><br><p>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.</p><br><p>Do support the podcast by subscribing, and PLEASE leave a review. You can do this by clicking <a href="https://podcasts.apple.com/gb/podcast/cooking-the-books-with-gilly-smith/id1499255116" rel="noopener noreferrer" target="_blank"><strong>HERE</strong></a><strong> </strong>for the link to Apple Podcasts, click on <strong>Listen on Apple Podcasts </strong>under the show title and then click on <strong>Rating and Reviews</strong>! Thank you so much.</p><br><p>For more information and to join the mailing list, visit <a href="http://gillysmith.com" rel="noopener noreferrer" target="_blank">Gilly Smith</a></p><br><p>Cooking the Books with Gilly Smith is rated in the top 2.5% of global podcasts by<a href="https://www.listennotes.com" rel="noopener noreferrer" target="_blank"> ListenNotes</a> and in the top 40 of food podcasts globally by <a href="https://blog.feedspot.com/cookbook_podcasts/" rel="noopener noreferrer" target="_blank">FeedSpot</a></p><br><p>Theme music by Willy Zygier</p><br><p><br></p><p>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.</p><br><p>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)</p><hr><p style='color:grey; font-size:0.75em;'> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.</p> - How often does this podcast release new episodes?
This podcast updates daily.
- Where can I listen to this podcast?
This podcast is available on 10 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
- Does this podcast accept guests?
No, this podcast does not typically feature guests.
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