This week, Gilly catches up with the queen of Turkish cuisine, Ozlem Warren. We’ve met Ozlem already on Cooking the Books to talk about her 2020 book <a href="https://ozlemsturkishtable.com" rel="noopener noreferrer" target="_blank">Ozlem’s Turkish Table</a>, but this time she’s talking about the side of Turkish cuisine that perhaps we don’t know so well, the vegetables, the <a href="https://www.waterstones.com/book/sebze/ozlem-warren/9781784886486" rel="noopener noreferrer" target="_blank">sebze</a>, inspired by thousands of years of diverse food histories. Head over to <a href="https://gillysmith.substack.com" rel="noopener noreferrer" target="_blank">Gilly's Substack</a> to try out one of the recipes from Ozlem's food moments, and have a listen to her special Cooking the Books Spotfiy playlist, inspired by her DJ years at university in Scotland. <hr> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.

This week, Gilly catches up with the queen of Turkish cuisine, Ozlem Warren. We’ve met Ozlem already on Cooking the Books to talk about her 2020 book Ozlem’s Turkish Table, but this time she’s talking about the side of Turkish cuisine that perhaps we don’t know so well, the vegetables, the sebze, inspired by thousands of years of diverse food histories. Head over to Gilly's Substack to try out one of the recipes from Ozlem's food moments, and have a listen to her special Cooking the Books Spotfiy playlist, inspired by her DJ years at university in Scotland. Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly catches up with the queen of Turkish cuisine, Ozlem Warren. We’ve met Ozlem already on Cooking the Books to talk about her 2020 book <a href="https://ozlemsturkishtable.com" rel="noopener noreferrer">Ozlem’s Turkish Table</a>, but this time she’s talking about the side of Turkish cuisine that perhaps we don’t know so well, the vegetables, the <a href="https://www.waterstones.com/book/sebze/ozlem-warren/9781784886486" rel="noopener noreferrer">sebze</a>, inspired by thousands of years of diverse food histories. Head over to <a href="https://gillysmith.substack.com" rel="noopener noreferrer">Gilly's Substack</a> to try out one of the recipes&nbsp;from Ozlem's food moments, and have a listen to her special Cooking the Books Spotfiy playlist, inspired by her DJ years at university in Scotland. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer">acast.com/privacy</a> for more information.

Ozlem Warren: Sebze

Cooking the Books with Gilly Smith is the winner of <a href="https://www.gfw.co.uk/2022/guild-of-food-writers-25th-anniversary-awards-2022-finalists-announced/" rel="noopener noreferrer" target="_blank">The Guild of Food Writers' Best Broadcast or Podcast Award</a> 2022, and was shortlisted for <a href="https://www.fortnumandmason.com/food-and-drink-awards-shortlist" rel="noopener noreferrer" target="_blank">Fortnum and Mason Best Podcast </a>2022 and 2024. It's about all of life from climate change to culture and politics to people through the prism of food. It's for foodie book lovers who want to hear something more profound about the way we live,&nbsp;making the link between delicious food and the impact of food production on the land - through books. 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 Claudia Roden to Yotam Ottolenghi, Sheila Dillon to Anna Jones, Prue Leith to Elisabeth Luard, Gill Meller to Ravinder Bhogal, Dan Barber to Raymond Blanc as Gilly&nbsp;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 <a href="https://podcasts.apple.com/gb/podcast/cooking-the-books-with-gilly-smith/id1499255116" rel="noopener noreferrer" target="_blank">HERE</a> 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. For more information and to join the mailing list, visit <a href="http://gillysmith.com" rel="noopener noreferrer" target="_blank">Gilly Smith</a> Cooking the Books with Gilly Smith is rated in the top 2.5% of global podcasts by<a href="https://www.listennotes.com" rel="noopener noreferrer" target="_blank"> ListenNotes</a> and in the top 40 of food podcasts globally by <a href="https://blog.feedspot.com/cookbook_podcasts/" rel="noopener noreferrer" target="_blank">FeedSpot</a> Theme music by Willy Zygier Gilly 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 (now known as the Food Foundation Podcast) in the same awards. She also produced 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)<hr> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.

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Cooking the Books with Gilly Smith is the winner of The Guild of Food Writers' Best Broadcast or Podcast Award 2022, and was shortlisted for Fortnum and Mason Best Podcast 2022 and 2024. It's about all of life from climate change to culture and politics to people through the prism of food. It's 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 books. 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 Claudia Roden to Yotam Ottolenghi, Sheila Dillon to Anna Jones, Prue Leith to Elisabeth Luard, Gill Meller to Ravinder Bhogal, Dan Barber to Raymond Blanc 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. For more information and to join the mailing list, visit Gilly Smith Cooking the Books with Gilly Smith is rated in the top 2.5% of global podcasts by ListenNotes and in the top 40 of food podcasts globally by FeedSpot Theme music by Willy Zygier Gilly 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 (now known as the Food Foundation Podcast) in the same awards. She also produced 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) Hosted on Acast. See acast.com/privacy for more information.

Cooking the Books with Gilly Smith is the winner of <a href="https://www.gfw.co.uk/2022/guild-of-food-writers-25th-anniversary-awards-2022-finalists-announced/" rel="noopener noreferrer">The Guild of Food Writers' Best Broadcast or Podcast Award</a> 2022, and was shortlisted for <a href="https://www.fortnumandmason.com/food-and-drink-awards-shortlist" rel="noopener noreferrer">Fortnum and Mason Best Podcast </a>2022 and 2024. It's about all of life from climate change to culture and politics to people through the prism of food. It's for foodie book lovers who want to hear something more profound about the way we live,&nbsp;making the link between delicious food and the impact of food production on the land - through books. 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 Claudia Roden to Yotam Ottolenghi, Sheila Dillon to Anna Jones, Prue Leith to Elisabeth Luard, Gill Meller to Ravinder Bhogal, Dan Barber to Raymond Blanc as Gilly&nbsp;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 <a href="https://podcasts.apple.com/gb/podcast/cooking-the-books-with-gilly-smith/id1499255116" rel="noopener noreferrer">HERE</a> 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. For more information and to join the mailing list, visit <a href="http://gillysmith.com" rel="noopener noreferrer">Gilly Smith</a> Cooking the Books with Gilly Smith is rated in the top 2.5% of global podcasts by<a href="https://www.listennotes.com" rel="noopener noreferrer"> ListenNotes</a> and in the top 40 of food podcasts globally by <a href="https://blog.feedspot.com/cookbook_podcasts/" rel="noopener noreferrer">FeedSpot</a> Theme music by Willy Zygier Gilly 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 (now known as the Food Foundation Podcast) in the same awards. She also produced 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) Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer">acast.com/privacy</a> for more information.

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