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 | 334 | Subscribers | Read | gillysmith.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
How to Cook a Book
Last week’s Quadrille showcase of its Spring books at the Fortnum and Mason Food Studio has had me thinking even more than usual about what British food writing says about who we are.
Extra Bites
This week on Cooking the Books, I’m time travelling with my school mate from another century, Emily Roz, to a place where everything is possible, where flavours collide in a joyful celebration of global food cultures, where the World is You...
How to Cook a Book
Photo by Alexander Grey on Unsplash
Extra Bites
This week on Cooking the Books, we hear the massive story of this year’s favourite ingredient, the not so humble mushroom.
Similar Newsletters
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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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