Share

cover art for Taste Tibet: Julie Kleeman and Yeshi Jampa

Cooking the Books with Gilly Smith

Taste Tibet: Julie Kleeman and Yeshi Jampa

Season 19, Ep. 1
•

This week, Gilly takes us to Tibet with Yeshi Jampa and Julie Kleeman, the husband and wife team who brought the Himalayas to Oxford through their legendary restaurant and food stall - and now, book - Taste Tibet.  Yeshi grew up in Tibet, herding livestock on the high reaches of the Tibetan plateau and learning to cook inside a yak hair tent at a young age. When he was nineteen, Yeshi walked across the Himalayas to northern India, where he eventually met and married Julie a travelling scholar and adventurer. Together, they own and run the Taste Tibet restaurant and festival food stall, a Guardian and BBC Good Food Top Ten pick, and a finalist in the Best Street Food or Takeaway category in the 2021 BBC Food and Farming Awards


Taste Tibet is also available in full online at the Spotify of recipes here, ckbk.

Get 25% off ckbk membership with code COOKINGTHEBOOKS.

More episodes

View all episodes

  • 6. Jon Watts: Speedy Weeknight Meals

    31:35||Season 24, Ep. 6
    This week, Gilly's with Jon Watts, the author of the instant Sunday Times Bestseller Speedy Weeknight Meals .  He's a chef with 885k followers on Instagram, but it all started when as a teenager serving a six and a half year sentence for GBH in a young offenders institution, he was given a job on day release at one of the early Jamie Oliver restaurants.Now in this mid 30s, he says that it was the Duke of Edinburgh's Award which taught him to cook in prison that changed his life - he was the first person in custody to earn all Bronze, Silver, and Gold awards. But with a new book out, prison is still his defining story, despite his dad telling him to change the record. Gilly asks him how he feels about having to keep going back there.Check Gilly's Substack for Extra Bites of Jon.

  • 7. Emily Roz: The World is your Dumpling

    24:10||Season 24, Ep. 7
    This week, Gilly is with new kid on the block in cookbookland, Emily Roz.Emily is a trained chef, a recipe developer, and the content creator behind Myriad Recipes. Her “Around the World in 80 Dumplings” series went viral, gaining millions of views. They caught up to talk about The World is Your Dumpling, which has over 80 recipes celebrating the diverse flavours and textures of dumplings from just about everywhere across the globe. Iasked her if writing about dumplings was a great excuse to travel the world through the lens of dumplings.Check Gilly's Substack for Extra Bites of Emily.

  • 5. Elliot Webb: Growing Mushrooms At Home

    31:23||Season 24, Ep. 5
    This week, Gilly is with another changemaker, Elliot Webb, the author of Growing Mushrooms at Home: The Complete Guide to Knowing, Growing and Loving Fungi on the awesome world beneath our feet.The founder of Urban Farm It is a passionate grower and educator of alternative agriculture based in the UK.  His goal is become a leader in the global movement to a more sustainable and self-sufficient society by positively disrupting current food production culture. Gilly asks him to dig deep into the history and science of mushrooms to find out why so many people so interested in them right now.Head over to her Substack for Extra Bites of Elliot in which he finds a brand new species of mushroom while foraging, and three fabulous recipes from Urban Farm It.

  • 4. Franco Fubini: In Search of The Perfect Peach

    34:17||Season 24, Ep. 4
    This week, Gilly's with the man who’s on a mission to put flavour in the heart of a revolution in the food system. Franco Fubini is the CEO and founder of sustainable food distributor, Natoora. He’s also one of the judges of The Food Planet prize for innovation in food, and now, the author of In Search of the Perfect Peach.His philosophy is simple but its impact could be massive - He believes that our everyday food choices can and should make  our diet healthier, tastier with a massive impact on the farmers, the soil and the entire food chain. Head over to Gilly's Substack for Extra Bites of Franco.

  • 3. Allegra McEvedy: Chefs Wanted

    32:36||Season 24, Ep. 3
    This week, Gilly continues to curate the changemakers with chef, author and co-founder of Leon, Allegra McEvedyIn Chefs Wanted, she’s on a mission to teach kids not just to play with their food but to cook like the pros. It’s a must-buy for any kids who want to be properly creative in the kitchen and stretch their skills. But Allegra has a deeper purpose behind everything she does, including this book; Gilly last met her at the Conflict Café in London where she was hosting a Lebanese pop up supper club. As the tanks roll in again across Beirut, she asks her, as someone of real influence, how she feels about hope.Head over to Gilly's Substack for Extra Bites of Allegra.

  • 2. Tim Spector: Food for Life Cookbook

    33:11||Season 24, Ep. 2
    This week, Gilly is with Tim Spector, geneticist, author of Food For Life and founder of Zoe, the personalised nutrition app that has changed the way we think about food. And now, the Food for Life Cookbook.Since their first meeting for the delicious podcast before Covid changed the world, gut health advice is everywhere, and personalised nutrition is set to become the Next Big Thing. Gilly finds out the back story to Tim's extraordinary rise to fame and influence over the past four years, and how he thinks we can extend the trend for healthier eating to the entire population.Head to Gilly's Substack for Extra Bites of Tim and Zoe.

  • 1. Rick Stein: Food Stories

    26:57||Season 24, Ep. 1
     This week, Gilly is with one of the old skool TV chefs who taught Britain how to eat, Rick SteinThey last met over lunch when she was chatting to him about his book Secret France for the delicious. podcast. This time, it’s about secret Britain, or at least the communities of Britain bursting with flavour and influencing our national diet. Rick Stein’s Food Stories, the book and the BBC show, is about all that we are in Britain and is a subject very close to Gilly's heart. She asks him, after travelling the world – Mexico, Thailand, The Mediterranean, Istanbul to name a few, to find their stories through food, what this book says about our changing nation.Head over to Gilly's Substack for Extra Bites from the book.

  • 42. Tom Parker Bowles: Cooking and the Crown

    37:14||Season 23, Ep. 42
    This week, Gilly is with food royalty, the restaurant critic, writer, and son of Queen Camilla, Tom Parker Bowles. Royal Food has always been about impressing the most powerful people in the world, and in his book Cooking and the Crown, he tells how it has set trends for centuries, from Victoria to his stepfather, King Charles 3rd. Head over to Gilly's Substack for Extra Bites of Tom Parker Bowles

  • 41. Pam Brunton: Between Two Waters

    33:22||Season 23, Ep. 41
    Gilly is with Pam Brunton, chef/owner at Inver restaurant on Argyll and Bute, author, philosopher and star of Rick Stein’s Food Stories on BBC1.Her book, Between Two Waters: Heritage, landscape and the modern cook is a deep dive into everything that we need to know about food - the philosophy, the politics and the provenance of what we eat. It’s part memoir, part manifesto on the future of feeding the world, as well as a sharp, feminist critique of the power of the global food economy, and has been heralded as a fiercely original work of narrative non-fiction, from one of the world’s most exciting thinkers about food, sustainability and landscape.  Head over to Gilly's Substack for Extra Bites of Pam.