Cooking the Books with Gilly Smith Gilly Smith

This week, Gilly is with Georgina Hayden, our favourite Cypriot food writer to talk about Greekish, her everyday recipes with Greek roots.
This is about the mash up of all that she is – North London, 2nd generation Greek Cypriot, who with full support from her yiayia, her grandmother, has cooked up a whole story of her family life in the kitchen. Gilly finds out whether the ish in the title has to do with how she feels about spending the last 19 years writing recipes from her intercultural heritage.
Check out a recipe from Greekish on Gilly's Substack.

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This week, Gilly is off to stunning Welbeck country estate in the heart of Nottinghamshire to the School of Artisan Food to meet head baker, Kevan Roberts.
His book Baking Sourdough takes us on a sensory journey to the roots of traditional bread making, and as the School prepares for this years’ summer school courses, Gilly finds out why sour dough and artisan food matters so much.
Check out Gilly's Substack for Extra Bites from the School of Artisan Food.


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This week, Gilly is with Nicola Lamb, one of the nominees of this year’s Jane Grigson Trust Award for best debut food writer.
Her book Sift is an extraordinarily accomplished first book by a pastry chef trained in London and New York by the best - Ottolenghi, Dominique Ansel and Little Bread Pedlar. Her Substack, Kitchen Projects was praised as an ‘incredible resource’ by The Observer, and her recipes have been featured in Serious Eats, The Guardian, Olive, Vogue, and ESMagazine and she hosts sell-out pastry parties with her pop-up bakery, lark!
Check out Gilly's Substack for a recipe from one of her food moments.


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This week, Gilly explores art, philosophy and food with third generation British-Chinese photographer and Instagram superstar, Michael Zee
His Symmetry Breakfast account  featured his photographs of symmetrical breakfasts every day for 10 years and has 667k followers. In his latest book Zao Fan, Breakfast of China, it's with his anthropological eye that he looks beyond the dishes to place, people and home.
Check Gilly's Substack for recipes and photography from Michael's book.

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This week we’re off to North Macedonia via Crawley with Spasia Dinkovski 
Spasia’s book, Doma, meaning home, is one of Gilly's favourite journeys, back to where it all started. She may have been born in Crawley, but her heart, she finds out through her cooking and her writing, is with the women who fed her soul in Macedonian summers.  
Already spotted as an Observer Food Monthly Rising Star, she took an Instagram lockdown hobby and made it into a supper club and shop in South London called Mystic Burek. The book is a story of a second generation immigrant ,inspired, like so many writers who come on to this show and  to Gilly's How to Cook a Book retreats, by her grandmother, her baba.
Click here for Gilly's Substack and some Extra Bites of Spasia.

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This week, Gilly takes us back to last week's Jane Grigson Trust Awards for debut food book writers to meet the winner, Chris Newens. He may still be writing his book, Moveable Feasts: Paris in Twenty Meals, but Gilly helps him unpack four food moments which open a door on Parisian food through its 20 arrondissements.
Check into Gilly's Substack to listen to chair of The Jane Grigson Trust, Don Sloan explain what the judges were looking for in this year's nominees.

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