No Sugar Desserts and Baking Book

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.

We can have our cake and eat it! I had a sneak preview of a new no-sugar dessert and baking book. Cutting back on refined sugar does not necessarily mean missing out on your favourite sweet treats. Ysanne Spevack's book The No-Sugar Desserts and Baking Cookbook features recipes that offer everyone healthy indulgence, and taste delicious. Marion McMullen, Trinity Mirror; With today's emphasis on healthy eating there are times that desserts and baking are refused or neglected. Now there is a cookbook that can change that. More than 65 mouthwatering recipes of pies, puddings, cakes, ice-creams and desserts are described and beautifully photographed in this highly-produced book which will tempt all who open it. The author explains why it is better to go no-sugar and devotes a chapter to tell us of the many different sugar substitutes now available, pointing out their qualities that make them ideal or otherwise. Some of them may appear difficult to obtain but today's supermarkets should stock most of them along with other ingredients that help to make many of the recipes gluten and dairy-free ... An excellent cookbook that deserves to be a popular present and should grace the shelves of all cooks interested in their family's health. Bill Spence, Yorkshire Gazette Herald