Show Notes
This week, we're with Masterchef winner and the hottest name in Thai food, Nat Thaipun.
Her book THAI: Anywhere and Everywhere is packed with glorious flavours of Thailand via Melbourne where she grew up. But it was when Jamie Oliver as one of the judges on Masterchef spotted her talent that she really saw what a book could look like. We find out about the role of MasterChef as the global phenomenon in nurturing chefs, and the might of the Jamie Oliver mentorship.
Pop over to Gilly's Substack for a recipe from Nat, and to see the original photos David Loftus took of her when Jamie first brought her to London.
And if you’re looking for a way to suppport this ad free pod, do consider becoming a paid subscriber on Substack and buying all your food books from the Cooking the Books shop at Bookshop.org by clicking on this link.
Hosted on Acast. See acast.com/privacy for more information.
More from Cooking the Books with Gilly Smith
This week, we’re with Alissa Timoshkina and her third cookbook about Eastern Europe, Lozhka.
This week, we're with the award-winning Australian novelist, Charlotte Wood and her ode to cooking and food, Love and Hunger.
In the last of our mini series of speakers from BrightonFoodStory, the food festival Gilly produced this year in her home town which is aimed at changing the conversation about the way we eat, we’re with Vicky Bennison, the James Beard award-winning author of Pasta Grannies: Eat Everything.
Ahead of BrightonFoodStory, the food festival on October 3rd that Gilly is producing in her home town aimed at changing the conversation about the way we eat, we’re meeting some of the speakers on the various panel discussions.
This week, we meet Nick Saltmarsh and Josiah Meldrum of Hodmedods to talk about the magic of beans in their debut cookbook Whole Food.