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Gilly Smith's Substack

gilly smith

How 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

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Latest Issues

Istanbul: a Bot's Guide

A few weeks ago, I was invited to a dinner at The Turkish Ambassador’s Residence in London to celebrate the launch of Ozlem Warren’s latest book, Istanbul. As I listened to The First Lady’s address to the assembled inner circle, I wondered...

4 days ago
4

Who does Claude think he is?

Photo by Laura Louise Grimsley on Unsplash

Me: In the next series of When Gilly Met Claude on my Substack, I’m thinking about the Rachel Khoo interview that goes out the following week on Cooking the Books. Her memoir of her time in Paris...

11 days ago
10
4

Extra Bites

This week on Cooking the Books, Sudi Pigott considers the tastes and traditions around one of the most unsung heroes of the seas, the anchovy.

Here she shares one of the stories that didn’t make the final cut, and the recipe for one of her...

12 days ago
7

How to Cook a Book

The Food Foundation Podcast team with Anna, second left, at The Fortnum and Masons last month

‘Did you see that Anna’s been made a dame?’ WhatsApped my colleague at The Food Foundation last night. I hadn’t. The King’s birthday honours aren...

14 days ago
10

Claude considers the anchovy

Photo by Diane Helentjaris on Unsplash

Me: Hi Claude,

I’ve got an episode of Cooking the Books next week with Sudi Pigott whose book Consider the Anchovy is a wonderful odyssey into a dish that’s been enjoyed for centuries.

The stories s...

18 days ago
9
5

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  • gilly smith

    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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