Hi, I’m Izy! A Londoner with a BSc degree in Food Science & Nutrition at the University of Leeds. I thrive on lattes, reading everything I can about food and eating cake batter straight from the bowl.
Here on my blog, you’ll encounter my experiments of making a multitude of culinary delights – mostly sweet – ranging from the indulgent to the wholesome and hearty.
In September 2014, I published my first cookbook, Top With Cinnamon. You can read all about it here! .
Then in July 2017, I published my second cookbook, The Savvy Cook, which you can read about here.
A few of my fave ingredients are courgettes, rhubarb, tahini, bittersweet chocolate, Maldon salt, pecans and maple syrup. That pretty much sums me up.
Anywho, thanks for visiting my blog, enjoy and comment! 🙂
About Flexitarianism and why I make lots of vegan recipes
I’ve grown up pretty much eating everything under the sun but, just before going to university, I decided to drastically reduce my intake of meat for environmental reasons. I’m still now what I call a ‘flexitarian’ i.e. I eat meat maybe once a month (but that’s not a hard rule). I also try to make ‘veganised’ versions of a lot of recipes for the blog since then I can generally use less animal products.
I believe the intention behind doing something can matter just as much as the action itself. For me, the environmental reasons to reduce intake of animal products are so strong, I really don’t mind doing it. Plus the fact I’m not completely banning myself from eating anything means I don’t feel restricted. If eating this way were to ever start to impact my body image, mental health, physical health etc negatively, I would change it.
About my recipe measurements
You may be thinking ‘hey you live in the UK? I assumed you were American based on all the volume measurements and such’. Well you can put that down to how I learned to bake – from my American-Italian mum. I grew up making her hand-written, family recipes, all measured in cups. I do usually put weight measurements into recipes as well since it’s a more accurate way to bake.
p.s. Camera wise:
I used a Canon 400D from January 2012 until November 2012, I then used a Canon 550 D (rebel t2i) until August 2013. I now use a Canon 5D Mark III. I used to exclusively use a 50mm f/1.8 lens but now mainly use a canon 35mm f/1.4 and a canon 24-70mm f/2.8 II USM lens.
Concerning Credits and re-using images
I put a friggin lot of effort into every single one of my posts. The writing, recipes and especially photos are completely original (unless otherwise stated), so I would SUPER appreciate it if you would link back to my site if you:
- use ONE image for a ‘link love’ or equivalent type post (if you would like use more than one image, I would appreciate it if you would ask me first, there’s a 90% chance I’ll say sure)
- adapt my recipe and post it to your site
- or use any other content from Top With Cinnamon.
Could I also ask that you don’t just copy and paste my whole recipe to your website; I know there’s only a number of ways of saying ‘mix these ingredients’, but I feel that if you’re going to be just copying and pasting my recipe, you might as well just link back to my post where you found the recipe.
contact me: email@example.com