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 | Twice weekly |
|---|---|---|---|---|---|
| Issues | 421 | Subscribers | Read | gillysmith.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Extra Bites: Ixta Belfrage
This week on Cooking the Books, former Ottolenghi chef and co-author with Yotam of Flavour and her own, Mezcla tells us about the Brazil running through her veins that she barely knew.
How to Cook a Book
A quick one this week as I surface from a tsunami of post-holiday emails and a pile of cookbooks perkily hoping to get onto Cooking the Books. One thing stands out which I’d love your thoughts on: The Great British Cookbook.
Extra Bites: Tim Siadatan
This week on Cooking the Books, we’re discussing the notion of ‘iconic restaurants’, with the man who made Padella the most popular bucket list item on any tourist to Borough Market.
How to Cook a Book
I’ve just finished Lucy Steeds’ The Artist, and I am bereft. It’s not because the bookshelf in my Airbnb in Marseillan is packed with Lee Childs and Robert Harris, but because it’s rare to find a book that has me looking at the world throug...
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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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