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This week in an extra episode in the run up to the UK General Election to remind everyone why we must get the next government to fix the food system, Gilly meets Chris Van Tulleken, TV, radio and infectious diseases doctor who catapulted the term ultra processed food into the public consciousness in 2023 with his book Ultra Processed People.
Now out in paperback, Gilly asks him about power, politics and the ultra processing food industry.
Click here for Extra Bites of Chris on Gilly's Substack, and here for more information on the various parties' takes on food policy from the Food Foundation.
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This week, we’re with Giulia Crouch to look at the diet of the Blue Zones that will make us not only live long and healthy lives, but is the Happiest Diet in the World.
A little known fact: the very first book Gilly wrote back in 1993 on the back of a Channel 4 series called Food File was The Mediterranean Health Diet: the delicious way to lose weight and live longer. The TV show and the book was about a village in Southern Italy which scientists had discovered best diet in the world – and the reflected the interest in what even the Government back then was telling us would save our NHS, already buckling under the weight of diet-related disease. 30 years later, many Western societies are obesogenic s with increasing numbers living in food insecurity, undernourished by an all powerful fast food industry. Gilly asks Giulia why she thinks we’re still trying to work out how to eat well.
Head over to Gilly's Substack for more from Giulia's Happiest Diet in the World
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Saknas det avsnitt?
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This week, we’re with Irish chef, Anna Haugh to talk about her first cookbook, Cooking with Anna.
Anna is a massive part of the story of British food culture, leaving Dublin as a young woman to cook in the steamiest kitchens in London – Shane Osborn’s Pied a Terre, Philip Howard’s The Square and Gordon Ramsay’s London House.
But in 2019, she opened her own, Myrtle in Chelsea, more than a nod – a deep bow to Myrtle Allen, the doyenne of Irish cuisine and the inspiration behind Darina Allen's legendary Ballymaloe Cookery School
Click here for Extra Bites from Anna at Gilly's Substack
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This week, we’re talking to friend of the show, Mark Diacono about his latest book, Vegetables.
This is a book packed with ideas about how to get more from food from the land, a journey through the seasons which Ottolenghi calls 'simple, soulful, seasonal.' Bee Wilson calls it 'joyful', and Julius Roberts says it's 'an inspiring veg bible'. But for a gardener like Mark, it was Monty Don calling it 'a wonderful book, something truly inspiring and beautiful' that brought life to full circle.
Head over to Gilly's Substack for Extra Bites from Mark.
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In this special extra episode on the morning after the Guild of Food Writers Awards 2024, we leaf through some of the best food writing of the year in four of the 16 categories to explore what judges Laura Nickoll, Lyndon Gee, Kalpna Woolf and Fliss Freeborn were looking for in their shortlists.
Click here for the Awards brochure and the full set of categories and nominees.
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This week, we’ve been invited to a Chinese Banquet with the word on Chinese food, Fuchsia Dunlop.
Her multi award winning book, Invitation to a Banquet is a huge and deep dive into Chinese life through the prism of food. After 30 years of writing about Chinese food culture, she has a seat at the table most of us can have no idea about.
Click here to head over to Gilly's Substack for Extra Bites of Fuchsia’s China.
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This week, we’re off to the jungles of Colombia and... London with Modern Medicine Woman, Frankie Paz
Her book Plant Feasts is about how to live in the concrete jungle or the madness of modern life with the wisdom of the ancients. It’s about slowing down and finding how to live – how to really live by connecting with friends, family and nature – even if, like her, you live in a city.
Click here for Gilly's Substack to get Extra Bites of Frankie's wisdom for life.
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This week, we’re off on an Italian road trip along the coast of the Tyrrhenian Sea with Amber Guinness and her latest book Italian Coastal.
We first met Amber a couple of years ago on Cooking the Books when she told us about her book A House Party in Tuscany, the story of restoring and reclaiming her childhood home. This time, she takes us to some of the hidden gems of her family holidays from Maremma to The Aeolian Islands, cooking up food and memories along the way.
Head over to Gilly's Substack for Extra Bites of Amber.
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This week, we’re off to Menorca on a bit of an Eat Pray Love story with New York Times journalist, Yasmin Fahr.
Her latest book, Cook Simply, Live Fully is about the options in life. It’s about cooking consciously, taking time to think about what you really want to eat, and being a little kinder to yourself – and the planet. Following your nose, turning left when everyone else is turning right, and having the guts to say 'hell yes' to an adventure is what she’s all about.
Head over to Gilly's Substack for Extra Bites of Yasmin, and if you'd like to see her in conversation with Gilly in a Cooking the Books Live at Rockwater, Hove on July 2nd, click here to book.
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This week, Gilly catches up with the queen of Turkish cuisine, Ozlem Warren.
We’ve met Ozlem already on Cooking the Books to talk about her 2020 book Ozlem’s Turkish Table, but this time she’s talking about the side of Turkish cuisine that perhaps we don’t know so well, the vegetables, the sebze, inspired by thousands of years of diverse food histories.
Head over to Gilly's Substack to try out one of the recipes from Ozlem's food moments, and have a listen to her special Cooking the Books Spotfiy playlist, inspired by her DJ years at university in Scotland.
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In this extra, special episode, Gilly is with Angela Clutton, who, with Itamar Sulovitch from Honey and co and Leyla Kazim from the Food Programme, was one of the three judges of this year's Fortnum and Mason Awards.
By the time you hear this, the glitz and glamour of these Oscars of the food world will be over for another year. The mass of talent in the room will be nursing their hangovers while the winners will be stroking their crowns. And as one of the nominees recording this before the night, Cooking the Books will, whatever the outcome, be basking in the glory of the biggest food night of the year.
They discuss the nominees and the winners in the food categories: Best Food Book, Best Debut Food Book, Best Cookery Book and Best Debut Cookery Book.
Thanks for listening. Head over to Gilly's Substack for some blurry pictures of the night.
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This week, Gilly is with award winning travel writer, Caroline Eden.
Her Cold Kitchen in Edinburgh is where we find her comfort cooking up the recipes she remembers from her travels. Her memories take us on the Trans Siberian Railway, through the dark back streets of a winter in Istanbul and the political chaos of a coup in Kyrgyzstan, and remind us of what travel can do for humanity.
This is the recipe for food books which Gilly found so compelling when she first interviewed her about her second book, Black Sea for the delicious podcast, and which was the inspiration for Cooking the Books. It was about all of life through the prism of food.
Head over to Gilly's Substack for a sound of Caroline's travels and a recipe from the her cold kitchen.
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This week, Gilly is with Georgina Hayden, our favourite Cypriot food writer to talk about Greekish, her everyday recipes with Greek roots.
This is about the mash up of all that she is – North London, 2nd generation Greek Cypriot, who with full support from her yiayia, her grandmother, has cooked up a whole story of her family life in the kitchen. Gilly finds out whether the ish in the title has to do with how she feels about spending the last 19 years writing recipes from her intercultural heritage.
Check out a recipe from Greekish on Gilly's Substack.
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This week, Gilly is off to stunning Welbeck country estate in the heart of Nottinghamshire to the School of Artisan Food to meet head baker, Kevan Roberts.
His book Baking Sourdough takes us on a sensory journey to the roots of traditional bread making, and as the School prepares for this years’ summer school courses, Gilly finds out why sour dough and artisan food matters so much.
Check out Gilly's Substack for Extra Bites from the School of Artisan Food.
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This week, Gilly is with Nicola Lamb, one of the nominees of this year’s Jane Grigson Trust Award for best debut food writer.
Her book Sift is an extraordinarily accomplished first book by a pastry chef trained in London and New York by the best - Ottolenghi, Dominique Ansel and Little Bread Pedlar. Her Substack, Kitchen Projects was praised as an ‘incredible resource’ by The Observer, and her recipes have been featured in Serious Eats, The Guardian, Olive, Vogue, and ESMagazine and she hosts sell-out pastry parties with her pop-up bakery, lark!
Check out Gilly's Substack for a recipe from one of her food moments.
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This week, Gilly explores art, philosophy and food with third generation British-Chinese photographer and Instagram superstar, Michael Zee
His Symmetry Breakfast account featured his photographs of symmetrical breakfasts every day for 10 years and has 667k followers. In his latest book Zao Fan, Breakfast of China, it's with his anthropological eye that he looks beyond the dishes to place, people and home.
Check Gilly's Substack for recipes and photography from Michael's book.
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This week we’re off to North Macedonia via Crawley with Spasia Dinkovski
Spasia’s book, Doma, meaning home, is one of Gilly's favourite journeys, back to where it all started. She may have been born in Crawley, but her heart, she finds out through her cooking and her writing, is with the women who fed her soul in Macedonian summers.
Already spotted as an Observer Food Monthly Rising Star, she took an Instagram lockdown hobby and made it into a supper club and shop in South London called Mystic Burek. The book is a story of a second generation immigrant ,inspired, like so many writers who come on to this show and to Gilly's How to Cook a Book retreats, by her grandmother, her baba.
Click here for Gilly's Substack and some Extra Bites of Spasia.
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This week, Gilly takes us back to last week's Jane Grigson Trust Awards for debut food book writers to meet the winner, Chris Newens. He may still be writing his book, Moveable Feasts: Paris in Twenty Meals, but Gilly helps him unpack four food moments which open a door on Parisian food through its 20 arrondissements.
Check into Gilly's Substack to listen to chair of The Jane Grigson Trust, Don Sloan explain what the judges were looking for in this year's nominees.
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This week, Gilly Zooms over to the Clare Valley just outside Adelaide in South Australia to catch up with food writer, TV presenter, sustainable living advocate, urban farmer, entrepreneur and the queen of Granny Skills, Rebecca Sullivan to talk about her book, with partner Damian Coulthard, First Nations Food Companion.
Gilly first met Rebecca in 2016 at a conference at the University of California in Berkely about the role of food In the health of everything that we care about. Although Gilly had written a lot about Australia over the years by then, what Rebecca told her over several glasses of wine one evening about the epiphany that led to the creation of her nations company, Warndu, blew her mind.
Pop over to Gilly's Substack to find recipes from Rebecca's food moments by clicking here.
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This week, Gilly is discussing Easy Wins with the award-winning and best-selling queen of vegetarian food, Anna Jones. Her latest book is packed with stunning recipes and ideas for getting so much more taste and less waste on our plates.
Easy Wins has 125 brand new recipes around 12 hero ingredients, all designed to make our lives easier. But with two small kids, that can’t be an easy win for her. Gilly finds out how she does it.
Do head to Extra Bites on Gilly's Substack to get a taste of some of Anna’s recipes.
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- Visa fler