Cooking the Books with Gilly Smith

This week, in an extended episode, we’re with one of the most important voices in British food writing, Jeremy Lee with Kitchening, his follow up cookbook to the 2022 multi award winning Cooking.

Jeremy has taken his time to become one of the central storytellers of modern British cuisine – with his cookbooks at least, despite being right there at the birth of modern British cooking. Do listen to Sheila Dillon’s brilliant interview with Jeremy for The Food Programme, but also to the CTB episode with Food Foundation ambassador and campaigner against food poverty, Dev Sharma. For a 17 year old Indian lad from Leicester, Cooking was more about a lesson in food manners ahead of going up to Cambridge. Click here if you’re interested in the story of British food through that lens.

Meanwhile, join Gilly and Jeremy in the library at Quo Vadis to talk about his second dive into British food from his childhood garden outside Dundee through the kitchens of the nascent London food scene.

Pop over to Gilly's Substack for Extra Bites and a recipe from Kitchening.

And if you like what you hear on this ad free podcast, you can contribute to Gilly's Economy of Kindness by clicking here to contribute a little something, or here to become a paid subscriber on Substack.
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This week, we’re celebrating Back To School and Uni season with Claire Thompson and her latest book, Dear Grace.

This is a book unlike any Claire has written before. She wrote it while her heart was breaking as her eldest daughter, Grace, set off for university, and the letters from mother to daughter – and daughter to mother - about how to survive are a universal weep as fledglings all over the world spread their wings and head off into the big wide world.

Pop over to Gilly's Substack for Extra Bites and a recipe from Dear Grace.

And if you like what you hear on this ad free podcast, you can contribute to the Economy of Kindness by clicking here to contribute a little something, or here to become a paid subscriber on Substack.
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This week, we're with an absolute legend in food writing, Anissa Helou and her culinary celebration of Lebanon.

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.

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 this link, or become a paid subscriber on Substack which gives you access to Second Helpings, monthly Zooms with a CTB guest, and a massive archive of Gilly's articles.

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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.

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.

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.

If you'd like to support CTB which is advertising and sponsorship free, contribute whatever you like via this link, or become a paid subscriber on Substack which gives you access to Second Helpings, monthly Zooms with a CTB guest, and a massive archive of Gilly's articles.

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This week we're with author, journalist and broadcaster, Rebecca Seal and her deep dive into the world of allergies in Irritated

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.

If you'd like to support CTB which is advertising and sponsorship free, contribute whatever you like via this link, or become a paid subscriber on Substack which gives you access to Second Helpings, monthly Zooms with a CTB guest, and a massive archive of Gilly's articles.

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