Announcing Vegetable Cakes, published October 2018 in the UK, and January 2019 in the USA.
Autumn 2018 UK media includes:
Vegan Living - Cover feature, and 3 page extract, including recipes
The Lady - 4 page feature, including recipes
The Daily Mail - 2 page review and feature, including recipes
Yorkshire Life - 6 page feature, including recipes
Velvet Magazine - 1/2 page photo feature
Waitrose Weekend - 3/4 page interview and photo feature in the UK’s favorite food retailer’s magazine
Smallholder - 3 page interview and recipes in this rural homestead magazine
Talk Radio Europe - live radio interview
Ysanne Spevack's first cookbook was published in 2001. Organic Cookbook was the first of many, including Fresh & Wild : A Real Food Adventure, The Real Taste of Japan, and The No-Sugar! Desserts & Baking Cookbook.
Fresh & Wild was commissioned by Whole Foods Market, and published by HarperCollins, and The Ranch at Live Oak Cookbook, was ghost-written for The Ranch in Malibu, and published by Rizzoli New York to widespread acclaim, including outstanding reviews in:
Ysanne has written for the Los Angeles Times Food Section and Observer Food Monthly (UK) among many international magazines, and wrote a monthly column for The Numinous, New York.
Ysanne's deep personal experience is invaluable - there's nothing like personal insights when it comes to something as sensuous and experiential as food. She 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, wellness concepts, nutritional research, and genetic science become available.
She has explored the world, from her travels in Japan, India and South America, to her decade growing edible gardens in California, including her beautiful 2-acre edible garden at The Ranch at Live Oak in Malibu, and her gardens for William Shatner's private estate in Studio City and Patrick Dempsey in Malibu. It's this combination of curiosity, intelligent research, and deep life experience that she brings to each of her books.
She is knowledgable about how emerging research in neuroscience and cognitive psychology can be harnessed for health, and for the pleasure of eating. She is fascinated about how our genes and diets intersect, and the total personalization of everyone's individual food plan based on epigenetics. But more than these, she is fascinated by our sense of wonder, and how to inspire our curiosity. These are what fuels her current focus.
One size does not fit all - this is at the heart of Ysanne's food philosophy. Why not vegetables in cakes? Why not sugar-free baking? Why not harness new and emerging science to build unique meal plans for each individual person?
Always at the cutting edge, her books are available at all good bookstores including Barnes and Noble in the US, Waterstones in the UK, and internationally from independent book sellers and on Amazon.
"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
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.
"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