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 divides her time with London. In California, she managed organic estates and orchards in Malibu and Topanga. In New York, food took her in another direction, cooking for private clients. 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; Fresh & Wild: A Real Food Adventure for HarperCollins; and The Real Taste of Japan. Her recent book, Vegetable Cakes, is a glorious journey into baking with vegetables. She has written for the Los Angeles Times food section, the Observer Food Monthly, and leading magazines and newspapers internationally. From edible gardens to her travelling kitchen, Ysanne creates recipes that deliver the flavours you crave, with a deep understanding of the ingredients at the root of each dish, including their origins and therapeutic qualities. Herbs, flowers, salts and spices magically add warmth, fragrance, minerals and heat. Using this broad knowledge, Ysanne has created Yntegrity, a series of immersive experiences for the senses, including taste, smell, vision, audition, and touch. TasteColors.com, and Yntegrity.com.