{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/5e441f14c1617af6101e395d/66216e6757b80d00128b00c0?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Ozlem Warren: Sebze","description":"<p>This week, Gilly catches up with the queen of Turkish cuisine, Ozlem Warren.</p><p><br></p><p>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. </p><p><br></p><p>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&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.</p><p><br></p>","author_name":"Gilly Smith"}