This week, we’re back with one of Gilly's favourite guests on Cooking the Books, Bee Wilson and her latest book, The Heart Shaped Tin.It’s a book about love and loss, and the magical thinking that so many of us transpose onto everyday objects, often found in the kitchen. As she navigates her way from the despair of a broken marriage to a gloriously happy present via the death of her mother and the inevitable life changes that happen as children grow up, she gathers stories and explores the psychology about our relationship with things – the junk and the treasure – in her most moving book so far. Pop over to Gilly's Substack for Extra Bites of Bee. Hosted on Acast. See acast.com/privacy for more information.
--------
27:50
Noor Murad At Cooking the Books Live: Lugma
This week, we’re basking in the evening sunshine at Cooking the Books Live at Rockwater, Hove with Noor Murad.Her debut cookbook, Lugma is her twist on the familiar, to use an Ottolenghi term, of the food from her homeland, Bahrain.It’s the very first international cookbook of Bahraini recipes, but reflects her own experiences of growing up there, the mix of Persian and Indian flavours infused with her own half Britishness and a brash of new York where she worked before landing in the bosom of the Ottolenghi family.Click here for tickets to the next Cooking the Books Live with Gurd Loyal, and then pop over to Gilly's Substack for the fascinating Q&A with the audience. Hosted on Acast. See acast.com/privacy for more information.
--------
37:02
Julie Lin: Sama Sama
This week, we're with Malaysian Scottish chef, restaurateur and now food writer, Julie Lin and her debut cookbook, Sama SamaSama Sama meaning Same Same is all about food and identity. It’s a book that has been simmering for years as Julie explores her same-same notions of home and all the ingredients of belonging that have come together in the hashtag third culture food. Pop over to Gilly's Substack for Extra Bites of Julie. Hosted on Acast. See acast.com/privacy for more information.
--------
32:39
Rosie Kellett: In For Dinner
This week, Gilly is with the queen of communal living an icon of bohemian anti-capitalism, Rosie Kellett.An actress, a baker with Meringue Girls and Claire Ptak’s assistant at Violet Cakes – which included working on Harry and Meghan’s wedding cake, it was moving into a Carpet Warehouse in London that shot her to fame on Instagram. The idea of sharing the cost of living with her ware-housemates, cooking and eating communally – as well as the supper clubs with Italian housemate, Virginia - hit home to so many that publishers were queuing up to sign her. Pop over to Gilly's Substack for Extra Bites of Rosie and a recipe from the book. Hosted on Acast. See acast.com/privacy for more information.
--------
32:30
Leyla Kazim: Pathways
This week, in a special extra episode to coincide to the minute with a fascinating new way of publishing, I’m with content creation queen, Masterchef judge and co-presenter of The Food Programme, Leyla KazimLeyla’s debut Pathways is not one but two books about her massive life change to become a farmer in Portugal. It’s a memoir/manifesto/guide to living a purposeful life. Published by The Pound Project, it goes on sale for three weeks only, from 7pm on May 6th - 27th May. She’s in good company - Jess Phillips MP, Dolly Alderton, Pandora Sykes, Emma Gannon, Sebastian Faulks, Charlie Mackesy, Rita Ora, Richard and Scarlett Curtis are just some of her fellow authors. She tells us about disruption in life, the food system and publishing!You can purchase the book from the following link, which goes live at 19:00 on May 6th: https://www.poundproject.co.uk/shop/pathways 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.
Ireland