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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This week, we’re back with BOSH!, the recipe developing duo who have changed the conversation about plant-based diets. 

Gilly has followed their journey over the last 10 years and watched them become the biggest influencers in the plant-based space. Now, as she explores their latest book, More Plants, she finds out how they got their ready meals to the supermarket ready meal shelves - and why that matters.  

Pop over to Gilly's Substack for Extra Bites of BOSH! including a recipe from More Plants.

You can buy it from the CTB shop at Bookshop.org which supports this ad-free listen.

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This week we are LIVE in Brighton with James Beard award-winning New York food writer, Tamar Adler to learn how to Feast On Your Life.

Her latest book is the result of a deep depression that overwhelmed her after the publication of An Everlasting Meal, which is now widely seen as a modern classic. Feast on Your Life is a record of daily food delights that she wrote to find her way back to the light, and the result is an extraordinary, gentle reminder to look at the small things, to focus on life through the prism of food and find joy even in the darkness.

Pop over to Gilly's Substack for Extra Bites of Tamar and Cooking the Books Live including a recipe for the green risotto from Tamar’s food moments cooked up by Ingrid Wakeling and her team from Sussex Surplus.

You can buy the book from the CTB shop at Bookshop.org by clicking here, and you can book tickets for the next CTB Live on March 10th here.

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This week, we’re with husband and wife novelists, Josie Lloyd and Emlyn Rees  to celebrate Publication Day of their new time travelling rom com, You and Me and You and Me and You and Me 

Their use of food as device in this story of Jules and Adam’s long-term marriage hitting a midlife wobble and getting a second chance is a glorious way of getting under the skin of the writing process. Writers, listen up.  Gilly popped down to their home in Brighton a couple of days before the book hit the streets and the airwaves, voiced by Sally Phillips and Rory Kinnear, and shortly before a MAJOR streaming channel propels it into the stratosphere.

Click here to buy the book, and here for Extra Bites of Josie and Emlyn on Gilly's Substack

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This week, we’re with Rowley Leigh, chef, food writer and the food books assessor for the 2025 André Simon Food & Drink Book Awards to discuss the shortlist.

Rowley is an award‑winning food writer himself, but it’s his mastery of storytelling through the theatre of food that Gilly wanted to know about before we got on to the shortlist. His Notting Hill gastrodome, Kensington Place was all about being seen eating the coolest food in late century London, fashioned by his time with Roux Brothers in the kitchens of  Le Gavroche and le Poulbot, and Joe Allen, Covent Garden’s post theatre supper hang out. Gilly asks how that melting pot created one of the greatest stories of modern British food.

Five out of seven of the shortlist have already been on the show. Click on the links below for the episodes.

• Julian Baggini: How the World Eats: Where Our Food Comes From and Why It Matters
• Alissa Timoshkina: Kapusta: Vegetable-Forward Recipes from Eastern Europe
• Noor Murad: Lugma: Abundant Dishes And Stories From My Middle East
• Richard Hart: Richard Hart Bread: Intuitive Sourdough Baking
• Bee Wilson: The Heart-Shaped Tin: Love, Loss, and Kitchen Objects
• Robin Sherriff: The Science of Fermentation
• La Mesa Mexicana: Rosa Cienfuegos

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This week, we’re on The Isle of Skye with the author of Café Cuil, Clare Coghill.

This is so much more than a recipe book celebrating the best of Highland produce, and the CUIL, the Gaelic for cosy nook - is much more than a play on words. This is a story of brilliant enterprise in the face of adversity drawn from a sense of identity and belonging – Gilly's favourite ingredients in any cuisine.  

Pop over to Gilly's Substack for Extra Bites of Clare including a recipe from Café Cuil for  Lobster Roll with Nduja Butter  You can buy the book from the CTB shop at Bookshop.org by clicking here, which supports this ad-free listen.

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This week,  we’re diving into Nigerian food culture with culinary anthropologist, food historian and now author of Chop Chop, Cooking the Food of Nigeria, Ozoz Sokoh.

Her Kitchen Butterfly blog has been documenting the back story to this West African cuisine since 2009, but Chop Chop, her debut cookbook, has been a long time coming. It’s already been nominated for an Andre Simon award and builds upon a rich tradition of cultural prodding at a food landscape that stretches way beyond the old country.

Pop over to Gilly's Substack for Extra Bites of Ozoz including a recipe from Chop Chop. You can buy it from the CTB shop at Bookshop.org by clicking here, and this supports this ad-free listen.

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To kick off a brand new year, we’re diving straight into the power of protein with Jeffrey Boadi, author of Plant Fuel. 

As a former semi-professional footballer and tennis player, Jeffrey has been a top level athlete for most of his adult life. But it was his decision to go vegan overnight that has given him a place on the podium in the plant protein world. Gilly finds out how it happened and how he gets enough protein in plants.

Click here to buy Plant Fuel from the CTB shop at Bookshop.org and here to get to Jeffrey's Extra Bites on Gilly's Substack.

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This week, we’re creating Something from Nothing with Alison Roman.

The former chef, food columnist for the New York Times, senior food editor at Bon Appetit, author of Dining In, Nothing Fancy and Sweet Enough, and now owner of her own store in upstate NY is all about about doing the bare minimum beautifully.

But as one of the early queens of social media, she’s been through the highs and the lows of influencer stratosphere and cancel culture. Her recipes were among the first to go viral – listen to that chat on the delicious podcast back in 2019, and Gilly finds out what she knows now about social media that she didn't know back then.

You can buy Alison’s book - and all your food books at the CTB page on Bookshop.org

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On Christmas Day, we’re combining all the things that Cooking the Books is about – identity, belonging, food cultures and vicarious travel thorugh food with Emiko Davies in one of Gilly's favourite books of 2025, The Japanese Pantry.

As Emiko puts the pieces of her Italian living Australian-Japanese ancestry and influence together through all her books, The Japanese Pantry reads like she’s landing softly among the flavours of her Japan. Gilly explores that journey with her.

Pop over to Gilly's Substack for Extra Bites of Emiko, including an outtake of the book. You can buy her book from the CTB shop at Bookshop.org which supports this ad-free listen.

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This week, we’re with the Spirit of Christmas herself, Skye McAlpine and The Christmas Companion

Among all the talk of the pressures, the aspirational values and the industry of Christmas, Gilly finds herself feeling like the Grinch in the presence of the Christmas Fairy as she asks Skye about about the nostalgia, the beauty and the magic of giving.

Click here for Extra Bites of Skye on Gilly's Substack and here to buy The Christmas Companion on the CTB shop at Bookshop.org

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