Afleveringen
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This week, we’re back with one of Gilly's favourite guests on Cooking the Books, Bee Wilson and her latest book, The Heart Shaped Tin.
It’s a book about love and loss, and the magical thinking that so many of us transpose onto everyday objects, often found in the kitchen. As she navigates her way from the despair of a broken marriage to a gloriously happy present via the death of her mother and the inevitable life changes that happen as children grow up, she gathers stories and explores the psychology about our relationship with things – the junk and the treasure – in her most moving book so far.
Pop over to Gilly's Substack for Extra Bites of Bee.
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This week, we’re basking in the evening sunshine at Cooking the Books Live at Rockwater, Hove with Noor Murad.
Her debut cookbook, Lugma is her twist on the familiar, to use an Ottolenghi term, of the food from her homeland, Bahrain.
It’s the very first international cookbook of Bahraini recipes, but reflects her own experiences of growing up there, the mix of Persian and Indian flavours infused with her own half Britishness and a brash of new York where she worked before landing in the bosom of the Ottolenghi family.
Click here for tickets to the next Cooking the Books Live with Gurd Loyal, and then pop over to Gilly's Substack for the fascinating Q&A with the audience.
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Zijn er afleveringen die ontbreken?
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This week, we're with Malaysian Scottish chef, restaurateur and now food writer, Julie Lin and her debut cookbook, Sama Sama
Sama Sama meaning Same Same is all about food and identity. It’s a book that has been simmering for years as Julie explores her same-same notions of home and all the ingredients of belonging that have come together in the hashtag third culture food.
Pop over to Gilly's Substack for Extra Bites of Julie.
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This week, Gilly is with the queen of communal living an icon of bohemian anti-capitalism, Rosie Kellett.
An actress, a baker with Meringue Girls and Claire Ptak’s assistant at Violet Cakes – which included working on Harry and Meghan’s wedding cake, it was moving into a Carpet Warehouse in London that shot her to fame on Instagram. The idea of sharing the cost of living with her ware-housemates, cooking and eating communally – as well as the supper clubs with Italian housemate, Virginia - hit home to so many that publishers were queuing up to sign her.
Pop over to Gilly's Substack for Extra Bites of Rosie and a recipe from the book.
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This week, in a special extra episode to coincide to the minute with a fascinating new way of publishing, I’m with content creation queen, Masterchef judge and co-presenter of The Food Programme, Leyla Kazim
Leyla’s debut Pathways is not one but two books about her massive life change to become a farmer in Portugal. It’s a memoir/manifesto/guide to living a purposeful life. Published by The Pound Project, it goes on sale for three weeks only, from 7pm on May 6th - 27th May. She’s in good company - Jess Phillips MP, Dolly Alderton, Pandora Sykes, Emma Gannon, Sebastian Faulks, Charlie Mackesy, Rita Ora, Richard and Scarlett Curtis are just some of her fellow authors. She tells us about disruption in life, the food system and publishing!
You can purchase the book from the following link, which goes live at 19:00 on May 6th:
https://www.poundproject.co.uk/shop/pathways
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This week, we’re talking about the dirty rotten scoundrels who run our global food industry with Dr Stuart Gillespie
Stuart’s book Food Fight: From Plunder and Profit to People and Planet gives us the back story of a food system driven by greed and exploitation. But it suggests how to transform it into a food system fit for the future which prioritises global health and justice. And it starts with really understanding that the food system isn’t broken—it’s functioning exactly as designed.
Pop over to Gilly’s Substack for Extra Bites of Stuart, and for her recent posts on what Food Fight has inspired her to do with Cooking the Books.
Click here for The Dark Side of the Plate, the report that Stuart mentions in the episode that he contributed to for The Food Foundation. And click here for the Food Foundation's Pod Bites.
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This week, we’re digging deep – culturally and politically - into our connection with the land in Poppy Okotcha’s A Wilder Way, how gardens grow us.
Poppy is this year’s winner of the Jane Grigson Trust Sous Chef Award for New Food Writers for her memoir – and very practical handbook – about putting down roots and growing a garden while reconnecting with Mother Earth’s infinite power to restore life.
Her beautiful book is a wonderful wake up call to remind us of what’s under our feet, threaded through with fables and folklore from her Nigerian Igbo and British cultures.
Pop over to Gilly's Substack for Extra Bites of Poppy.
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This week, we're walking the Green Mountains of Armenia and Georgia with food and travel writer, Caroline Eden
The last time we met on CTB, it was to talk about Cold Kitchens, her dream of journeys past during Lockdown, as she tried to make sense of a changing world. This time, she’s putting one foot in front of the other to process the impact of the Russian invasion of Ukraine on this still largely unknown part of the world, her signature edible postcards a wake up call to the sensory adventures of the Caucasus in the last in her colour trilogy after Black Sea and Red Sands.
Head to Gilly's Substack for Extra Bites of Caroline.
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This week, we’re back at River Cottage with bee queen, Rachel de Thample
River Cottage Handbook No 19: Bees and Honey is the latest in the practical guides to everything we need to know to live a sustainable life. Rachel and Steve Minshall take us through everything from caring for bees to honey recipes for soothing and healing, but as a former chef, commissioning Editor of Waitrose Food Illustrated and Head of Food for the organic box scheme Abel & Cole, Rachel has carved a niche as a writer who is all about the role of nature and climate change in food. Gilly asks her to trace that journey to River Cottage.
Pop over to Gilly's Substack for Extra Bites of Rachel
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This week, we’re off on our travels again through Eastern Europe, this time with Irina Georgescu as our guide along the lesser known banks of the Danube.
Irina has become the word on Romanian food, and from her home in Wales, she’s committed to exploring her homeland through its food history. Her last book, Tava: Eastern European Baking and Desserts from Romania and Beyond won a James Beard Foundation award in 2023. In Danube, she finds publishing gold in everyday recipes from a part of the world most of us still haven’t discovered.
Pop over to Gilly's Substack for Extra Bites of Irina and recipes from the book.
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This week, we’re visiting the kitchens of everyday India to find the food behind closed doors with chef, food writer and broadcaster, Roopa Gulati,
Brought up in Cumbria, Roopa spent 20 years as a chef in Delhi before she came home to advise on Rick Stein’s India series for BBC2. She's a woman who knows how to find the story in everyday food, and Indian Kitchens is an extraordinary story behind the recipes of 12 different communities to find the food that makes up a nation.
Bee Wilson raves about it, Tom Parker Bowles calls it a modern classic, Diana Henry says, 'The recipes are pure gold.'
Pop over to Gilly's Substack for Extra Bites of Roopa and the recipe for the lamb in ginger and orange from her food moments.
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This week, we’re back at Rockwater, Hove with River Cottage writer, Lucy Brazier telling a live audience about her memoir, The Honesty Box.
It’s a highly moving and very funny diary about healing a broken marriage and growing enough vegetables to fill her new distraction, an honesty box. But the rickety old receptable outside her garden gate is also a metaphor for the treasure trove she finds as she lifts the lid on the mental health crisis her husband – and the rest of the family – have been living with.
We begin with a question from the audience about the title, and if it was always meant to have such a brilliant double meaning.
Pop over to Gilly's Substack for Extra Bites of Lucy and the audience Q&A at Cooking the Books Live.
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Laurie Woolever is back on the pod, four years since we last met her to talk about the last book she wrote with the late, great Anthony Bourdain.
This time she’s telling her own story in Care and Feeding: A Memoir which paints a vivid picture of a bright, sensitive woman beset with anxiety trying to find her way into food writing in a world of celebrity chefs and toxic masculinity in turn of the century New York.
Her work as a food writer for chef, Mario Batali and at Art Culinaire, the glossy magazine about chefs for chefs, gave her a unique point of view on the food scene of the time, and as personal assistant to Bourdain as well as his ghost writer, she’s seen a lot of life.
This memoir feels like a claim on her own story in a narrative that has been haunted by her much-missed boss long after he died in 2018, and Gilly finds out where and who she is without him.
Pop over to Gilly's Substack for Extra Bites of Laurie.
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This week, as Trump tramples over the future of Eastern Europe – and indeed the rest of Europe, we’re with Siberian-born food writer and co-founder of #CookforUkraine, Alissa Timoshkina.
Her latest book, Kapusta: Vegetable-Forward Recipes from Eastern Europe is a celebration of the humble cabbage (and four other vegetables) in the everyday kitchens of Eastern Europe. Her co-founder of CookforUkraine, Olia Hercules calls it ‘A rare cookbook that engages our thinking and delights our senses’ and Nigella has already propped it up in her Cookbook Corner.
In a world that is in such turmoil at the moment, a book about the rich history of Eastern European food and its peoples can do much to remind us all of the taste and flavour of a part of the world eclipsed by the headlines of war.
Pop over to Gilly's Substack for Extra Bites of Alissa.
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This week, we’re back with our favourite doctor, Saliha Mahmood Ahmed and her latest book, The 20 Minute Gut Health Fix.
Saliha is a specialist registrar in gastroenterology with a Masters in Nutrition,an award winning food writer and the 2017 winner of MasterChef. She’s been on this show to talk about Foodology and The Kitchen Prescription, but since we last met, beans have made it back into the mainstream. Gilly finds out if we're on our way to gut health.
Pop over to Gilly's Substack for Extra Bites of Saliha including a recipe from the book.
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This week, Gilly puts her pack on her back and heads to Thailand, Baja California, Sri Lanka and Mexico with holistic chef Samantha Dormehl to explore her Wanderlust Kichen.
The book is a spiritual guide to healing recipes from around the world, and the result of years of travelling, eating with locals, cooking in their kitchens and slowing right down to experience the wonders of the world through eating together.
Pop over to Gilly's Substack for Extra Bites of Sam, and a recipe from the book.
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This week, we’re celebrating CTB’s fifth birthday with another in our series of Live events at Rockwater in Hove, this time with Claire Thomson.
The Five o clock Apron, as she’s more commonly known was with us to talk about her latest book One Pan Beans, the 10th in her series of how to cook books. In front of an audience of super-fans, she told us how to elevate the simplest of ingredients - beans, chickpeas and lentils - into fabulous weekday meals and weekend feasts.
Pop over to Gilly's Substack for the Q&A which has masses of tips from the book.
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This week, Gilly finds out what happens when life falls apart, and grows again, with Kathy Slack’s Rough Patch
Kathy was a high flying executive living the dream in Adland... until it became a nightmare. Burn out gave way to clinical depression and a very dark place indeed. Ultimately hers is a story about nature, dogs and how growing veg saved her, but she doesn’t pull any punches, and trigger warning, she and Gilly do talk about how depression can lead to suicidal thoughts, although thankfully not in her case.
Pop over to Substack for Extra Bites of Kathy, including the recipe from that Pitstop Tart.
And if you or someone you know needs to talk about suicide, here are some useful numbers:
Samaritans 📞 116123
Papyrus- for under 35s 📞 08000684141
And to learn how to have compassionate, courageous conversation that could save a life, click here to Start the Conversation
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This week, Gilly's with Niloufer Mavalvala to discover the food of the Zorastrians in the fourth of her compendium, The Route to Parsi Cooking.
This is about food without borders, a cuisine which is under threat as so many are when their people are displaced. But as we hear so often on this show, they can also become the roots to a culture. With only about 200k Zoroastrians living around the world, Niloufer tells Gilly why she has taken it upon herself to revive this ancient cuisine.
Click here for Extra Bites of Niloufer on Gilly's Substack
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This week, Gilly is talking vegan baking with Philip Khoury. His book, A New Way to Bake reimagined recipes for plant based cakes, bakes and desserts won the debut cookbook award last year at the Fortnum and Masons. But his day job as head pastry chef at Harrods has given him an opportunity to turn up the dial on veganism at the top end of London’s food scene.
Check into Gilly's Substack for Extra Bites of Philip.
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