Ysanne Spevack is a creative natural cook and gardener. Born and raised in Britain she travelled to Los Angeles in 2004, where she lived for a decade before moving to New York where she now divides her time with London. In California, she managed organic estates and orchards including the well-known Ranch retreat. Her first book, The Organic Cookbook, also published by Lorenz Books, sells around the world, and her trove of other books include The Ranch Cookbook for Rizzoli and Fresh & Wild: A Real Food Adventure for HarperCollins. Her recent book, Vegetable Cakes, is a glorious journey with a difference into baking with vegetables. She has written for the Los Angeles Times food section, the Observer Food Monthly, and magazines and newspapers internationally, and has given TED talks on expanding sensory awareness with food. From edible gardens to her travelling kitchen, Ysanne creates recipes that deliver the flavors we crave, with a deep understanding of the ingredients at the root of each dish, and their therapeutic qualities.
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