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SensorY.


Plant-Based, Local & Organic - for the Senses

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SensorY.


Plant-Based, Local & Organic - for the Senses

Ysanne Spevack (center) with Sue and Alex Glasscock (left) and Rob Dalzell (right) at Bouley Botanical, NYC for the press launch of The Ranch at Live Oak Cookbook (Rizzoli.)

Ysanne Spevack's unique understanding of how food and perceptions combine provides the foundation for her sensory food.

She combines emerging research from neuroscience and cognitive psychology with her understanding of how flavor works. Eating integrates all our senses - it's as much about the sense of smell, touch, seeing and hearing as it is about taste.

Ysanne's food is actively good for you. Her philosophy includes local, organic, and plant-based foods, without refined sugar, and rich in medicinal herbs from many traditions, as well as new and emerging ingredients.

Nutrient-dense, mineral-rich, seasonal, and meticulously sourced foods with exceptional provenance, including single-estate raw heirloom cacao, ashwaganda, reishi and shilajit. She embraces scientific research, and natural traditional foods too. Because, both work!

Ysanne's sensuous perspective brings health, deliciousness and psychology together, to create beautiful, meaningful and healthy food that's accessible. Zero woo-woo, more fun!

Ysanne Spevack has had thirteen cookbooks published including 'The Ranch at Live Oak Cookbook' published by Rizzoli New York, and 'Fresh & Wild: A Real Food Adventure' commissioned by Whole Foods Market and published by HarperCollins.

She cooks for William Shatner, Patrick Dempsey, and Joshua Bell, as well as events for The Path Meditation, Buddhist teacher Sharon Salzberg, and NYC's The Numinous.

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Books


20+ years of writing cookbooks and food features

Books


20+ years of writing cookbooks and food features

Ysanne Spevack's first book was published in 1996 - that's 21 years ago. Organic Cookbook was the first of many cookbooks. Other titles include Fresh & Wild : A Real Food Adventure, The Real Taste of Japan, and The No-Sugar! Desserts & Baking Cookbook. Her most recent title, The Ranch at Live Oak Cookbook, was ghost-written for The Ranch, and published by Rizzoli New York to widespread acclaim.

Ysanne's 20+ years personal experience is invaluable - there's nothing like personal insights when it comes to something as sensuous as food. And Ysanne augments her personal knowledge with meticulous research. Food isn't static - it's constantly evolving and changing, so she stays in the loop as new ideas, flavors, and nutritional research rolls out.

Ysanne has explored the world, from her travels in Japan, India and South America, to her decade growing edible gardens in California. She is currently back in Manhattan, a city she's been linked to since the mid-90s, and is fascinated with how emerging research in neuroscience and cognitive psychology can be harnessed for greater health and for the pleasure of eating.

"Nutritious vegetarian dishes to sustain and empower an active lifestyle... artful dishes pretty enough for entertaining."
New York Times

"The ultimate beauty food"
Bobbi Brown on Yahoo! beauty

"Irresistible yet healthy desserts"
Daily Mirror, UK

Testimonials

"So much more than a supper party, it was a semi-magical event. The food was amazing, but it's so much more than food: Ysanne created a whole immersive experience, from the welcoming ambiance to the wonderful decor to the absolutely stunning musical performance at the end. And throughout it all Ysanne was gracious and engaging and enlightening. She is a born hostess." Ariel Kaminer, Senior Editor, Buzzfeed

"Ysanne is extraordinarily talented as a chef. She is creative, fun, and a genius with healthy food - making it look and taste as delicious as the worst-for-you chocolate souffle! She is also a delight to work with. Ysanne is fun, positive, and full of great vibes - I think a lot of that ends up in her food as well. You know it's made with love." Dina Kaplan, CEO, The Path Meditation

"Not only does Ysanne cook wonderfully nuanced dishes, she also sources remarkable, unique ingredients and delivers masterful descriptions of her dishes. A must for anyone who wants to go beyond merely putting fork to plate." Paul Mones, Attorney

Ysanne Spevack TedxTalk

Ysanne presented a TEDxTalk in May 2017 to share her knowledge about sensory perception, and how she combines food with other mediums to open our senses, including sound, touch and smell. Synesthesia is a neurological condition that causes people to see sounds, or taste colors. Ysanne creates sensory immersive experiences inspired by this fascinating subject, and integrates sensory science into her food in every way.

Visit Yntegrity to discover more.