Gilly Smith's Substack
gilly smithHow to Cook a Book offers riches from my writing retreats and author chats, PLUS an online retreat. Extra Bites gives listeners to Cooking the Books podcast.. extra bites of my guests. And there's extracts from my book, Taste and the TV Chef
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 319 | Subscribers | Read | gillysmith.substack.com |
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Latest Issues
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Second Helpings
with Danny McCubbin
Extra Bites
This week on Cooking the Books, Pam Brunton, chef at Inver restaurant, an hour and a half from Glasgow, takes us on an extraordinary deep dive into everything that we need to know about food - the philosophy, the politics and the provenance...
How to Cook a Book
Photo by Maurits Bausenhart on Unsplash
Extra Bites
This week on Cooking the Books, Claire Thomson, aka 5 o’Clock Apron, tells us how she harnessed the power of Twitter back in the day to create her own brand and keep her values tucked firmly into her pinny.
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Authors
The writers behind this newsletter.
I’m an award-winning food journalist and podcaster. Pods: Cooking the Books with Gilly Smith; The Food Foundation podcast; The delicious podcast; How to Eat to Save the Planet. Books: Taste and the TV Chef; How to Start and Grow a Successful Podcast
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