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Books


Cookbooks, public speaking, and writing

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Books


Cookbooks, public speaking, and writing

Announcing Vegetable Cakes, published October 2018 in the UK, and December 2018 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

  • Talk Radio Europe - live radio interview with Ysanne

Confounding ideas about sweetness, vegetables are often better suited to cakes than fruit because, when you think about it, caramelized onions are way sweeter than a tart, raw strawberry. This is plant-based cuisine that's uniquely now. Available from all leading booksellers in the US and UK, including Barnes & Nobles, Waterstones, Amazon, and independent retailers internationally.

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 The New York Times and Vogue USA.

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

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 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.

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

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Taste Colors


Plant-Based, Local & Organic - for the Senses

Taste Colors


Plant-Based, Local & Organic - for the Senses

Ysanne (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).

Taste Colors is a unique service that brings together food and nutrition, sensory science and natural healing practices. Our team is lead by Taste Colors founder, the food writer / cook Ysanne Spevack.

She has been based in Malibu, in Manhattan NYC,  and her hometown, London.

Her team includes Lisa Sherman LAc who is a Traditional Chinese Medicine practitioner, naturopathic doctor, Dr Erin Kirwin ND, and her lead culinary assistant, Anne Apparu.

Her food is actively good for you. The Taste Colors philosophy includes local, organic, plant-rich food, without refined sugar, and peppered with medicinal herbs from many traditions that are selected with the deeply knowledgeable guidance from our team, well as new and emerging ingredients, and a focus on Auto-Immune Protocol diets.

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 vision brings food and psychology together with epigenetics to create beautiful and meaningful time at the table together, with healthy food that's accessible, delicious, and feels clean for each of the diners. Eating integrates our senses - it's as much about the sense of smell, touch, seeing and hearing as it is about taste.

Our team includes medically trained professionals, so we can assess blood for vitamin or mineral deficiencies if needed, and the impact of your genetics on food intolerances.

Zero woo-woo, more results!

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