"Nutritious vegetarian dishes to sustain and empower an active lifestyle... artful dishes pretty enough for entertaining." The New York Times
"The ultimate beauty food" Bobbi Brown on Yahoo! beauty
"Irresistible yet healthy desserts" Daily Mirror, UK
Information about The Ranch at Live Oak Cookbook (Rizzoli)
Information about Vegetable Cakes (Lorenz)
Information about No Sugar! Desserts and Baking Cookbook (Anness)
My first cookbook was published under the name Ysanne Spevack. 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 (under their UK brand name, Fresh & Wild) 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:
I’ve written for the Los Angeles Times Food Section and Observer Food Monthly (UK) among many international magazines, and I wrote a monthly column for Ruby Warrington’s The Numinous.
My 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.
My current book, The Activist Cookbook, has been in development since June 2020, and is a book of ancient plant-based recipes, stories and concepts connected with each of the ingredients and dishes.
I presented a TEDxTalk in May 2017 to share knowledge about sensory perception, and how I combine 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. I created sensory immersive experiences inspired by this fascinating subject for a few years in NYC and London, and still integrate sensory science principles into everything!
New Classes for 2023
I’ve recently started teaching classes based on my new upcoming book including a class for 100 students in 2022, and a presentation at an event in May 2023 in the US. Watch this space! Excited to develop a new live educational offering to accompany The Activist Cookbook when it comes out!
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