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The Savvy Cook
For those cooking for themselves for the first time, or for anyone who wants the weekly budget to go a bit further without sacrificing flavor, cooking sensation Izy Hossack has all the answers. With features that include menu plans, clever alternatives to meat and giving last-night's leftovers a makeover, The Savvy Cook is full of more than 160 nourishing and totally delicious vegetarian recipes that will be kind to your body, wallet and free-time. It's not about health fads, 'antioxidants' or obscure ingredients. Just honest, nourishing and delicious cooking that will make you glow inside and out!
Recipes include Berry Oat Smoothie Boxes, Ricotta Gnocchi with Pesto & Courgettes, Lazy Potato Hash and Lemon Blueberry Drizzle Cake. Each recipe also contains a key, making it easy to spot the vegan, dairy- and gluten-free options. From healthy breakfasts to warming suppers, delicious sweet treats to snacks for sharing, Izy shares her favorite recipes that will make cooking easy for the new cook operating on a tight budget and busy schedule
Recipes include Berry Oat Smoothie Boxes, Ricotta Gnocchi with Pesto & Courgettes, Lazy Potato Hash and Lemon Blueberry Drizzle Cake. Each recipe also contains a key, making it easy to spot the vegan, dairy- and gluten-free options. From healthy breakfasts to warming suppers, delicious sweet treats to snacks for sharing, Izy shares her favorite recipes that will make cooking easy for the new cook operating on a tight budget and busy schedule
240 pages, Hardcover
Published June 20, 2017
26 people are currently reading
72 people want to read
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Displaying 1 - 9 of 9 reviews
May 1, 2018
I checked out this book from my local library after reading Ruby Tandoh's recommendation in the Acknowledgments section of Eat Up. I'm glad I did, as it's the best cookbook I've come across since Meera Sodha's Fresh India. So far, I have tried the lazy potato hash, the lentil ragù (which I semi-accidentally ended up adapting into a wonderful minestrone), the squash/cauliflower/roasted garlic gratin, the rice bowl with greens & coconut-coriander dressing, the spaghetti with spinach & feta balls, and the mushrooms/crispy sage/garlic breadcrumbs pasta. All very easy, all pretty cheap, all resulting in the right amount (2 portions and a decent quantity of leftovers) and almost all delicious--the hash, ragù, rice bowl, and breadcrumb pasta are all likely to become staples (and the ragù and breadcrumb pasta both offer interesting, new-to-me twists on things I already cooked), while the spinach-and-feta balls need a little tweaking (they are delicious in themselves, I'm just not sure they go with spaghetti) and the gratin was marred, through no fault of its own, by a bad squash. Haven't tried any of the dessert recipes so far but they all look incredible (particularly the single-serve choc chip cookie).
But this book doesn't just have a bunch of good recipes. It's also smart. For one thing, almost all recipes also have tips for making them vegan or meaty, as well as ideas for swaps. And, most notably, each recipe is accompanied by a little box that tells you which ingredients are likely to be left over once all the cooking is done, directing you to a section at the back where you can find a list of all these ingredients and the recipes in the book where you can use them. Plus there's a whole "clear the fridge" section that teach you to make basic pizza, minestrone, stir fry, frittata and taco recipes that you can stuff with the awkward odds and the ends you have in your fridge and cupboards. This makes meal planning much easier and, of course, reduces food waste. Other cookbook writers should take note!
But this book doesn't just have a bunch of good recipes. It's also smart. For one thing, almost all recipes also have tips for making them vegan or meaty, as well as ideas for swaps. And, most notably, each recipe is accompanied by a little box that tells you which ingredients are likely to be left over once all the cooking is done, directing you to a section at the back where you can find a list of all these ingredients and the recipes in the book where you can use them. Plus there's a whole "clear the fridge" section that teach you to make basic pizza, minestrone, stir fry, frittata and taco recipes that you can stuff with the awkward odds and the ends you have in your fridge and cupboards. This makes meal planning much easier and, of course, reduces food waste. Other cookbook writers should take note!
August 1, 2017
I know that on the cover of Izy Hossack’s newest cookbook The London Times refers to Hossack as “The new Nigella” but as I’ve cooked from The Savvy Cook over the last few weeks I’ve found myself drawing comparisons between Hossack and Julia Child. Where Julia Child sought to bring the enjoyment of cooking back, as she refers to, “the servantless American cook who can be unconcerned on occasion with budgets, waistlines, time schedules, children’s meals, the parent-chauffeur-den-mother syndrome, or anything else which might interfere with the enjoyment of producing something wonderful to eat”, Izy Hossack looks to entice all homecooks, from the most novice to the very experienced, with her “maximum flavour, minimum effort” recipes. After trying over 18 recipes from this book, I may even be so bold as to suggest that one could even be an equipment-less home cook and be able to create wonderful and delicious dishes to enjoy (aside from a blender, stove/oven I didn’t use any specialized equipment but keep in mind I only sampled a small fraction of what The Savvy Cook has to offer). This is great news to anyone new to cooking who may not have the newest gadgets or those who have recently Kondo’ed their kitchen.
For those not familiar with Izy Hossack she is the creator of the blog Top With Cinnamon and the author of one cookbook already, which she had published before she finished her teens. It was from her first cookbook, Top With Cinnamon, that my daughter tasted her first pancake back in the fall of 2014. What I really enjoy about The Savvy Cook is it is extremely easy to cook from, the ingredients are dead-simple to source and all the recipes are vegetarian with vegan and/or gluten-free adaptations where they apply. She also has provided a useful key in order to quickly understand whether the recipe is vegetarian, vegan, dairy free, gluten free, egg free, low sugar or no added sugar. It’s through the first couple of sections — the Introduction and The Basics — that she outlines a solid base from which anyone can cook her recipes.
It may seem odd but when I travel to visit my family I usually bring recipes or a cookbook with me. I can think of no better activity than cooking for my family because they are the most willing and grateful of any diner I know. So it seemed appropriate to bring along The Savvy Cook so that I could try out recipes on them before writing this review. The first thing I noticed when cooking from this book is that the suggested serving sizes are quite small (2-3 servings), however I was able to quite easily double (or triple) the recipes in order to accommodate the 5 adults and 1 toddler I was cooking for. My dad and sister kindly obliged my request to choose the first recipes I would try. It was the rice noodle salad on the front cover that caught my dad’s attention so that was one of the first dishes I made. The Zingy Carrot and Noodle Rice Salad (p. 155 — pictured right) was amazingly delicious — the ribboned carrot gets “pickled” by the heated dressing and when added to the final dish really add to the overall flavour and texture. The crunchy, tangy carrots paired with the sweet corn, and the chewy, mild rice vermicelli, along with the cilantro and lime really make for a beautiful and non-lettuce based salad that was a clear favourite with my family. But really who am I kidding? They have absolutely loved all the recipes I’ve made from Izy’s book. Even if you’re a “meat eater” (as my dad puts it) you can easily incorporate these recipes into your Meatless Monday routine or even add meat to the dishes if you’re so inclined (or maybe you’re looking to eat less meat). I know my mom, dad, and sis — all non-vegetarians — felt completely satisfied after every meal. Nothing fad-y or strange just great cooking.
As I have been slowly sharing photos of the dishes I’ve made to Instagram I’ve had many questions regarding the level of skill required or the range of recipes in the book. The recipes are easy enough that I think any level of cook can find success and there are so many different types of dishes that you’ll be sure to find favourites. I love nothing more than to learn new culinary skills and when I made the pita recipe I was surprised at how simple making pita pockets is (my three year old and I watched through the oven window with rapt attention as the flat dough ovals magically puffed up!). The Ricotta Gnocchi w/ Pesto & Zucchini (pictured below) turned out exactly as the recipe said it would — browned and puffy. Some of you may be thinking that making gnocchi from scratch sound like a huge undertaking but I here to tell you that it’s not. I was able to make it and have it on the dinner table within an hour. As with all these recipes, I found them quick to make (the pitas or galette crust took a bit more time but was worth the extra effort).
Throughout my visit home there were lots of special days to celebrate — birthdays and Father’s Day — and for these special days I turned to The Savvy Cook to help me out. Take, for example, the Pesto, Spinach & Sweet Potato Galette (pictured right) that I made for my dad’s birthday. Perfect because my mom doesn’t have a pie pan so this rustic looking tart looked perfectly charming. I used recipes for homemade pesto and Half-Oat Pie Dough from her DIY section to produce a show-stopping birthday dinner. The mild, textured oat crust went really well with the flavourful pesto and sweet potato. For Father’s Day I made the Quickie Chili (from her Chickpea Stew 3 Ways recipe) and it was so beloved that I’ve made it twice! My family loved that it could be “dressed up” any way they wanted — so I made sure to have a huge selection of add-ons ready. Some were from her DIY section, such as the Quick Pickled Red Onion and Avocado Cream, and some were straight from the fridge, such as chopped cilantro, lime, sour cream, sliced avocado, and shredded cheese.
From breakfast and snacks, to light meals and then bigger meals (let’s not forget those “Cheeky Treats”)
I’ve gotten so much enjoyment cooking from this book and I know that my family enjoys all the tasty meals I’ve made. 1200 words seems like a small amount to describe how good this cookbook really is. I find myself thinking that with it’s $22 price tag it would make the perfect gift for a beginning cook, or someone who’s moving out for the first time (like college and uni students) or even those empty-nesters who are tired of cooking but need recipes that are geared to make smaller portions (cooking for two is very different when you’re use to cooking for a family with kids). The Savvy Cook definitely provides budget-conscious recipes that are appropriate (and inspiring) for any cooking level.
I would like to take this opportunity to thank Mitchell Beazley and Octopus Publishing for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.
Please note that this review is an excerpt of a review posted to www.shipshapeeatworthy.wordpress.com
For those not familiar with Izy Hossack she is the creator of the blog Top With Cinnamon and the author of one cookbook already, which she had published before she finished her teens. It was from her first cookbook, Top With Cinnamon, that my daughter tasted her first pancake back in the fall of 2014. What I really enjoy about The Savvy Cook is it is extremely easy to cook from, the ingredients are dead-simple to source and all the recipes are vegetarian with vegan and/or gluten-free adaptations where they apply. She also has provided a useful key in order to quickly understand whether the recipe is vegetarian, vegan, dairy free, gluten free, egg free, low sugar or no added sugar. It’s through the first couple of sections — the Introduction and The Basics — that she outlines a solid base from which anyone can cook her recipes.
It may seem odd but when I travel to visit my family I usually bring recipes or a cookbook with me. I can think of no better activity than cooking for my family because they are the most willing and grateful of any diner I know. So it seemed appropriate to bring along The Savvy Cook so that I could try out recipes on them before writing this review. The first thing I noticed when cooking from this book is that the suggested serving sizes are quite small (2-3 servings), however I was able to quite easily double (or triple) the recipes in order to accommodate the 5 adults and 1 toddler I was cooking for. My dad and sister kindly obliged my request to choose the first recipes I would try. It was the rice noodle salad on the front cover that caught my dad’s attention so that was one of the first dishes I made. The Zingy Carrot and Noodle Rice Salad (p. 155 — pictured right) was amazingly delicious — the ribboned carrot gets “pickled” by the heated dressing and when added to the final dish really add to the overall flavour and texture. The crunchy, tangy carrots paired with the sweet corn, and the chewy, mild rice vermicelli, along with the cilantro and lime really make for a beautiful and non-lettuce based salad that was a clear favourite with my family. But really who am I kidding? They have absolutely loved all the recipes I’ve made from Izy’s book. Even if you’re a “meat eater” (as my dad puts it) you can easily incorporate these recipes into your Meatless Monday routine or even add meat to the dishes if you’re so inclined (or maybe you’re looking to eat less meat). I know my mom, dad, and sis — all non-vegetarians — felt completely satisfied after every meal. Nothing fad-y or strange just great cooking.
As I have been slowly sharing photos of the dishes I’ve made to Instagram I’ve had many questions regarding the level of skill required or the range of recipes in the book. The recipes are easy enough that I think any level of cook can find success and there are so many different types of dishes that you’ll be sure to find favourites. I love nothing more than to learn new culinary skills and when I made the pita recipe I was surprised at how simple making pita pockets is (my three year old and I watched through the oven window with rapt attention as the flat dough ovals magically puffed up!). The Ricotta Gnocchi w/ Pesto & Zucchini (pictured below) turned out exactly as the recipe said it would — browned and puffy. Some of you may be thinking that making gnocchi from scratch sound like a huge undertaking but I here to tell you that it’s not. I was able to make it and have it on the dinner table within an hour. As with all these recipes, I found them quick to make (the pitas or galette crust took a bit more time but was worth the extra effort).
Throughout my visit home there were lots of special days to celebrate — birthdays and Father’s Day — and for these special days I turned to The Savvy Cook to help me out. Take, for example, the Pesto, Spinach & Sweet Potato Galette (pictured right) that I made for my dad’s birthday. Perfect because my mom doesn’t have a pie pan so this rustic looking tart looked perfectly charming. I used recipes for homemade pesto and Half-Oat Pie Dough from her DIY section to produce a show-stopping birthday dinner. The mild, textured oat crust went really well with the flavourful pesto and sweet potato. For Father’s Day I made the Quickie Chili (from her Chickpea Stew 3 Ways recipe) and it was so beloved that I’ve made it twice! My family loved that it could be “dressed up” any way they wanted — so I made sure to have a huge selection of add-ons ready. Some were from her DIY section, such as the Quick Pickled Red Onion and Avocado Cream, and some were straight from the fridge, such as chopped cilantro, lime, sour cream, sliced avocado, and shredded cheese.
From breakfast and snacks, to light meals and then bigger meals (let’s not forget those “Cheeky Treats”)
I’ve gotten so much enjoyment cooking from this book and I know that my family enjoys all the tasty meals I’ve made. 1200 words seems like a small amount to describe how good this cookbook really is. I find myself thinking that with it’s $22 price tag it would make the perfect gift for a beginning cook, or someone who’s moving out for the first time (like college and uni students) or even those empty-nesters who are tired of cooking but need recipes that are geared to make smaller portions (cooking for two is very different when you’re use to cooking for a family with kids). The Savvy Cook definitely provides budget-conscious recipes that are appropriate (and inspiring) for any cooking level.
I would like to take this opportunity to thank Mitchell Beazley and Octopus Publishing for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.
Please note that this review is an excerpt of a review posted to www.shipshapeeatworthy.wordpress.com
February 24, 2018
People sure do have widely varying ideas of what "minimum effort" is! This looked lovely, but most things will need a far more able body than mine.
October 20, 2019
Good source of inspiration---especially for what to do with veggies. While the recipes are interesting, what really makes this cookbook a gem are the guides at the front and back of the book that help you figure out what to do with leftovers and how to grocery shop on a budget.
One of the aims of the book is to teach readers how to plan their meals (meal prep, what and when to cook from scratch, what to batch cook on the weekends, etc) but many of the recipes are actually pretty time-consuming because there are so many ingredients (mainly vegetables) to prep. I don't really see a good deal of the recipes fitting into my lifestyle... though it would be a different story if I had an oven and the energy to cook every single night.
One of the aims of the book is to teach readers how to plan their meals (meal prep, what and when to cook from scratch, what to batch cook on the weekends, etc) but many of the recipes are actually pretty time-consuming because there are so many ingredients (mainly vegetables) to prep. I don't really see a good deal of the recipes fitting into my lifestyle... though it would be a different story if I had an oven and the energy to cook every single night.
October 23, 2022
A lovely cookbook that happens to be vegetarian but doesn't make a big deal out of it, which I like -- it normalises meatless diets, which I think is great! There's a decent mixture of familiar fare (e.g. banana bread) and recipes that are more experimental, such as a sweet bake that uses canned corn an ingredient!
This book is aimed at students and others who don't have massive kitchens/larders and decades of culinary experience, so it'll be too simple for some tastes. But it's a gorgeously presented collection of recipes and tips for anyone who wants to build some confidence in the kitchen and prefers vegetarian or vegan recipes.
This book is aimed at students and others who don't have massive kitchens/larders and decades of culinary experience, so it'll be too simple for some tastes. But it's a gorgeously presented collection of recipes and tips for anyone who wants to build some confidence in the kitchen and prefers vegetarian or vegan recipes.
This entire review has been hidden because of spoilers.
February 13, 2024
This is quite wordy! As a cookbook it’s not super practical to read all the descriptions or have a reminder on every single page to go to the back of the book for what to do with leftovers.
But for a college student writing a book, I’m still impressed. The recipes are a mix of simple and a bit more involved, but supposedly they are budget- and time-friendly. I didn’t mark too many things I’m interested in making, but that’s okay. There are some creative combos that I don’t think I’d enjoy, but you never know until you try!
But for a college student writing a book, I’m still impressed. The recipes are a mix of simple and a bit more involved, but supposedly they are budget- and time-friendly. I didn’t mark too many things I’m interested in making, but that’s okay. There are some creative combos that I don’t think I’d enjoy, but you never know until you try!
June 11, 2017
Nothing in here that appeals even a little bit. All vegetarian recipes which I have been actively seeking out but nothing in it looks like a meal I'd actually be willing to try let alone want to eat.
November 19, 2017
Love how practical and realistic the recipes are. Can’t wait to try some of the recipes out
August 24, 2019
This is a great new cookbook with lots of ideas, and almost all of the recipes have vegan and gluten free options. I'm excited to try out a few!
Displaying 1 - 9 of 9 reviews