Afleveringen
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This week, we’re with the WORD on Turkish food and heritage, Ozlem Warren to dig into her latest book, Istanbul.
We’ve followed Ozlem on Cooking the Books through her writing career, from Ozlem’s Turkish Table which inspired a fund raising supper club for the earthquake in 2023 at Gilly’s house, through vegetarian Turkish in Sebze, and now to Istanbul, her most confidant work yet, and her warmest welcome to her homeland.
If you'd like to support CTB which is advertising and sponsorship free, contribute whatever you like via this link, or become a paid subscriber on Substack which gives you access to Second Helpings, monthly Zooms with a CTB guest, and a massive archive of Gilly's articles.
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This week, Gilly is with the author of The Smallest Restaurant in Paris, Rachel Khoo
Now, you may know her as the author of The Little Paris Kitchen and the star of the BBC’s cooler original version of Emily in Paris - without the haute couture or the PR job, a young Brit abroad, feeling her way through being in Paris and cooking in her tiny kitchen.
Now she’s written a memoir about those years, and – whisper it - published it herself. A self-published book by someone with 400k followers on Instagram? How? Why? Well, as we find out, Rachel has never been the kind of girl to do what she’s told.
In true Rachel Khoo spirit, Gilly is paving her own streets of gold on this podcast through the economy of kindness. If you like what you hear, do click here to make a contribution.
Then pop over to Substack for Extra Bites of Rachel and the recipe for the baby baguettes from her food moments.
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Zijn er afleveringen die ontbreken?
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This week, we're with travel and food writer, Sudi Pigott to Consider the Anchovy.
Part memoir, largely a travelogue, this is a deep dive into the story of a big hitting little fish. Stuffed with maverick, rakish characters, it's a passionate manifesto making the case for the anchovy as a leading mover and shaker in world culinary history.
Rachel Roddy described it as "an anchovy odyssey, a journey in search of a small fish of enormous importance — fascinating, unexpected and utterly enticing."
Pop over to Gilly's Substack for Extra Bites of Sudi and a recipe from the book.
If you'd like to support CTB which is advertising and sponsorship free, contribute whatever you like via this link, or become a paid subscriber on Substack which gives you access to Second Helpings, monthly Zooms with a CTB guest, and a massive archive of Gilly's articles.
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This week, we're with Ella Risbridger and The Kitchen Book
Now, we know Ella intimately through her memoirs, Midnight Chicken and The Year of Miracles, both of which blended grief, joy, love and loss with food, gathering serious accolades and scooping up the awards. Here, she’s happy. Her life is good. Her writing is full of joy and the reception over on Instagram in particular has been effusive. And it’s an instant Sunday Times bestseller.
Pop over to Gilly's Substack for Extra Bites of Ella and a recipe from The Kitchen book.
If you'd like to support CTB which is advertising and sponsorship free, contribute whatever you like via this link, or become a paid subscriber on Substack which gives you access to Second Helpings, monthly Zooms with a CTB guest, and a massive archive of Gilly's articles.
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This week, we're with three of the judges from this year’s World Food Photography Awards which took place earlier this week at The Mall Galleries in London.
The competition, first known as the Pink Lady Food Photographer of the Year, has pretty much put food photography on the map since 2011. With more than 120,000 entries from nearly 100 countries over that time, this year the judging panel led by legendary food photographer David Loftus, assessed 9000 images from professional and amateur photographers from 50 countries.
Gilly caught up with 3 of the judges, food stylist, Sal Henley, Skye Trayler of the London-based agency At Trayler and Angela Nicholson, founder of SheClicks, an award-winning community for female photographers to talk through the runners up and winning images in two of the categories.
Pop over to Gilly's Substack to see the images for the runners up and the winners of those two categories on Extra Bites. And if you’d like to support this ad and sponsor free podcast, just click here to contribute to Gilly's economy of kindness.
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This week, we’re off to lunch with Chetna Makan, the Bake Off semi finalist who has become one of our national treasures with her massive YouTube channel, Food with Chetna. Her latest book 5 Ingredient Indian is yet another way of making Indian food simple enough to cook for quick weekday suppers while keeping all the flavour.
Pop over to Substack for Extra Bites of Chetna, and a recipe from the book.
And if you like what you hear on this ad and sponsor free podcast, you can contribute to the Economy of Kindness by clicking here to contribute a little something, or here to become a paid subscriber on Substack.
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This week, we're back at Cooking the Books live in Brighton with Felicity Cloake (and Wilf the Wonderdog) to talk about her debut novel, The Underdog.
We know Felicity from her Bridget Jones-on-a-bike style adventures across France in One More Croissant for the Road, the UK in Red Sauce, Brown Sauce and America in Peach Street to Lobster Lane. But she's also the Queen of Culinary Perfection in her Guardian column, How to Cook the Perfect..., and has somehow managed to combine both personalities in Katy, the hapless protagonist in her first rom com. Gilly finds a thin line between fact and fiction.
Pop over to Gilly's Substack for Extra Bites and a recipe for one of Felicity's food moments whipped up by Jo at Sussex Surplus.
And if you’d like to support this ad and sponsor free podcast, don’t forget to click here to contribute whatever you like.
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This week, we meet Jago Rackham to talk about his first book, To Entertain: Instructions for a Dinner Party.
But the book is not quite what it seems. The millennial Substacker who hosts supper clubs and pop-ups fashioned as dinner parties, has, with his long term partner, the artist Lowena Hearn, earned the social media title of East London’s power couple. But Gilly finds a rather old-school English couple from another time among the pages of this very literary book.
Pop over to Gilly's Substack for Extra Bites of Jago including his playlist, and to see Lowena's art.
And if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack.
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This week we’re with the prince of plants, Hugh Fearnley-Whittingstall and his High Fibre Heroes.
Hugh and Gilly have been talking about the national diet for years on this show and before it was even born. They both campaign with the Food Foundation for policy change to make healthier food more accessible for every child in the UK, and Hugh's last book How to Eat 30 Plants a Week was all about adding way more colour and texture to the nation’s plate. Now he’s joined the growing family of fibre authors banging in some beans and plenty of veg for the sake of our health.
Pop over to Gilly's Substack for Extra Bites of Hugh and two recipes from the book.
Click to listen to The Food Foundation Podcast's Bang in Some Beans mini series produced by Gilly.
And if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack.
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This week, we’re back at Patio in Brighton for Cooking the Books Live with Tim Anderson and his latest book, JapanEasy Kitchen
In front of a live audience, we find out about the nine magical Japanese pantry staples which Tim says can transform anything we want to cook, how this white man from Wisconsin has claimed the space in British food media as Mr Japanesasy and his insider tips for the best Japanese finds. We start by talking through his cannon of books ready to be signed and sold on the pop up CookBookBake stall at Patio and noticing just how beautiful they are.
Pop over to Gilly's Substack for Extra Bites of Tim and a recipe from JapanEasy Kitchen. And if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack.
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This week, we’re looking in depth at the shortlists in the food categories at the Fortnum and Mason Awards with Marie Mitchell, one of the judges and last year’s award winner for her debut cookery book, Kin.
Under the guiding eye of Mark Diacono who played head judge this year, Marie along with fellow judges, Ravinder Bhogal and Richard Bertinet have plucked the best of the best in food and drink – books, podcasts, radio, TV and social media - talks through the shortlists in the food categories, and how it feels to be one of last year’s winners.
No Extra Bites this week, but if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack.
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This week, we’re off to Lebanon via Reigate with the man behind Comptoir Libanais and Yalla Yalla, Jad Youssef.
Lebnani is Jad’s debut cookbook that's all about the Lebanon of his childhood, the rituals and traditions of the food from his homeland that he's brought to the menus of restaurants all over the world.
His fear is that Lebanese food is losing its identity, not just through war, displacement and massive food insecurity at home, but through social media influencers and their chocolate hummus and sweet potato falafel. Gilly finds a man deliberately trying to keep a food culture alive in the Uk that's already moved on in the homeland, who tells her why it matters.
And if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack.
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This week, we’re off to Malaysia with The Malay Cook, Ranie Saidi.
The Malay Cook is the debut cookbook from this lawyer turned supper club host at Soho House and Curry Club London and now author.
It's an homage to the memory of his grandmother, a wedding caterer who brought him up while his parents were studying. But the book is not just about her recipes as he remembers them, but about building his own identity in his new home in the UK.
For Gilly, it’s an opportunity to immerse herself in the tastes and smells of her earliest years growing up in Penang and Ipoh. Ranie’s recent remaking of her family’s curry recipe has been a highlight of her culinary year so far.
Pop over to Gilly's Substack for Extra Bites to read all about it, and for the gulai recipe from the book which he reckons was its inspiration. Riches indeed.
And if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack.
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This week, we’re back with farming champion, Abby Allen and her latest book, The Farm Kitchen.
Abby was, until recently, the face of Piper’s Farm, the online farm shop which brought together the best farmers and producers in the South West. Her passion in creating a resilient food and farming system to food lovers across the Uk now comes from a new company, Pipers and co, run by Abby and husband Will which continues to build a network of farmers and producers who do the right thing by the soil, the planet, the animals and us.
And all while she’s been growing a whole new human called Olivia. Gilly begins by finding out how the mothering is going.
And if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack.
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This week, we’re with the queen of modern Caribbean cooking, Shivi Ramoutar.
It’s 10 years since her debut cookbook, Caribbean Modern: Recipes from the Rum Islands launched this Trinidadian lawyer and supper club host from Leicester to become the Caribbean queen of daytime TV.
The 10th anniversary edition – simply called Recipes from The Rum Islands is just as much about identity and belonging, but as the co-presenter now of Jimmy and Shivi's Farmhouse Breakfast and a regular on This Morning, not to mention a mum of three young wildlings, as she calls them, she’s got a different perspective. Gilly asks her to revisit a time when she first began to dive into her heritage and its food.
Pop over to Gilly's Substack for Extra Bites of Shivi and a recipe from The Rum Islands. And if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack.
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This week we’re exploring the cuisine of Saudi Arabia in Madeeha Qureshi's debut cookbook, The Red Sea.
Madeeha who spent her first 18 years in Saudi, came to our attention on Masterchef when she reached the finals in 2021, impressing judges John Torode and Gregg Wallace with her fusion of Saudi Arabian, Middle Eastern, South Asian and modern flavours.
Now, many of us will think of Saudi as a place which is repressive for women and the LGBTQ community, but this is not Madeeha’s story. If Cooking the Books is a place to explore the secret kitchens from different culinary cultures, it’s also about the lived experiences of the authors who tell that story – many of them women. Gilly asks Madeeha to show us around her Saudi Arabia through her food moments.
Pop over to Substack for Extra Bites of Madeeha including a recipe from her book, and for Gilly's post about the complexity of telling stories about place and politics.
And if you like what you hear on this ad and sponsor free podcast, you can give a little back by clicking here to contribute a little something, or here to become a paid subscriber on Substack.
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This week we’re in Brighton for Cooking the Books live with bean queen, Ali Honour.
The author of Beans describes herself as a chef and food systems agitator, which brings together the best things about beans – how delicious they can be while saving the planet and the health of the nation. In front a live audience of keen beans and bean deniers – let’s call them beanos - we find out why.
Pop over to Gilly's Substack for Extra Bites of Ali and a recipe from Beans by clicking here. And do follow Bang in Some Beans on the Food Foundation podcast, produced by Gilly and presented by Melissa Hemsley. Here's episode 4.
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This week we’re discussing the shortlist for the Jane Grigson Trust–Sous Chef Award 2026 with two of the judges, Nicola Lando and Jeremy Lee.
This year, it celebrates its 10th anniversary with a stunning shortlist of books about secret kitchens and migrant stories which will all be featured here on CTB when they’re out in the bookshops. Ahead of next week’s awards, Gilly asks Nicola, founder of Sous Chef and a graduate of her How to Cook a Book food writing retreat, and Jeremy Lee, award-winning author of Cooking and chef proprietor at Awards HQ, Quo Vadis, what they look for in a winner.
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This week as millions of people all over the world are celebrating Ramadan, we’re with London-based Somali-Egyptian food writer, Ilhan Abdi to talk about her book, The Ramadan Kitchen.
A former Amazon corporate employee, she left to focus on cooking content, gaining 265k Instagram followers (@Ilhanm.a) through live Ramadan cooking sessions inspired by her mum’s dishes during lockdown, and has since become a mother herself. She tells us about her recipes inspired by Ramadan traditions, including suhoor and iftar dishes like Somali rice, samosas, and syrup-soaked doughballs.
Pop over to Gilly's Substack for Extra Bites of Ilhan including a recipe from her book, and a beautiful prayer that means so much to her.
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This week we’re exploring the food and culture of Kurdistan with author of Nandên: Recipes from My Kurdish Kitchen, Pary Baban
Born in Southern Kurdistan, in Qaladze, a place known for its resistance and community, Pary fled Kurdistan with her family to escape what became known as the Anfal Genocide, and this is a hard listen. But it’s her passion for using the food of her land in her restaurant Nandine in South London and now the book, Nandên meaning kitchen to keep her Kurdish culture alive after generations of hardship and displacement, that makes this an essential listen.
Pop over to Gilly's Substack for Extra Bites of Pary, including a recipe for Yapraxi bahara, the stuffed vine leaves in her food moments.
You can buy the book from the CTB Bookshop at Bookshop.org by clicking here.
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