This week, Gilly is zooming into Manhattan with Bill Buford, the former fiction editor of The New Yorker and author of Dirt to hear how he uprooted his family and immersed them for five years in an epic adventure in French cooking. Through his four food moments, he tells her how he went in search of the roots of great French food and found the heart of food culture in Lyon, gastronomic centre of the world. See acast.com/privacy for privacy and opt-out information.
Cooking the Books with Gilly Smith is for foodie book lovers who want to hear something more profound about the way we live, making the link between delicious food and the impact of food production on the land - through cookbooks.Hear how A-lister food writers have changed the conversation about food as Gilly talks through their four chosen food moments from their latest books. As she joins the dots between stories from the old country and food identity, plant-based recipes and climate change she shows how a deeper connection with food really could save the planet.Listen to all your favourite food writers from Yotam Ottolenghi, Tom Kerridge, Anna Jones, Gill Meller, Olia Hercules to Dan Barber as Gilly finds what's cooking in the minds of our food writing stars.Do support the podcast by subscribing, and PLEASE leave a review. You can do this by clicking HERE for the link to Apple Podcasts, click on Listen on Apple Podcasts under the show title and then click on Rating and Reviews! Thank you so much.You can buy all the books at a discount from Cooking the Books' own shop at BookshopFor more information and to join the mailing list, visit Gilly SmithCooking the Books with Gilly Smith is rated in the top 5% of global podcasts by ListenNotes and in the top 40 of food podcasts globally by FeedSpotTheme music by Willy ZygierGilly Smith is also the presenter of the delicious. podcast and Leon's How to Eat to Save the Planet which was highly commended in the Guild of Food Writers Awards 2021. She won the Investigative Food Work Award for Right2Food podcast for The Food Foundation in the same awards.She also produces The Big Table for Philip Lymbery, CEO of Compassion in World Farming, and is the multi-award winning author of Taste and the TV Chef: how storytelling can save the planet (Intellect Books 2020) See acast.com/privacy for privacy and opt-out information.