Read more
Everyday eating with special occasion energy - from the Ottolenghi protege shaking up the food world. In Spanish, mezcla means mix, mixture or blend , and is used to describe music and art as well as cooking. In her first solo book, Ixta Belfrage - loved for her foolproof techniques and inventive ingredient combinations - shares her favourite mezcla of flavours. These are impactful, fuss-free dishes to entertain your friends or treat yourself. Includes quick, flavourful recipes, such as Chilli Roasted Oyster Mushroom Skewers and Giant Cheese on Toast with Urfa Butter , as well as dishes to spend more time over: Whole Roast Chicken Curry with Crispy Curry Leaves and Prawn Lasagne with Habanero Oil .
About the author
Ixta’s style of cooking draws inspiration from three countries she grew up travelling to, eating in and obsessing over. Brazil (where her mum is from), Italy (where she lived as a child) and Mexico (where her granddad lived). She began her culinary career at Ottolenghi's NOPI restaurant, before moving to the Test Kitchen, where she worked for Yotam Ottolenghi for five years, contributing to his columns in the Guardian and The New York Times. Ixta was Yotam's co-author on bestselling Flavour (2020) before publishing her first solo cookbook: MEZCLA (2022), which was nominated for 'best debut cookbook' at the Fortnum & Mason Awards and 'best international cookbook' at the James Beard Awards. MEZCLA was named one of the best cookbooks of 2022 by The Independent, The Times, Bon Appetit, Amazon, Spectator and Squaremeal.
In 2021 and 2022 Ixta was named ‘one of the most influential women in food’ by Code Hospitality. Ixta is a contributing editor at Elle Magazine and has also written for The Guardian, Suitcase Magazine and Pit Magazine.
Report
I've been a mega fan of Ixta for years. The way she expresses life and color and soul into every dish is dang inspirational. And now you can have this feeling all to yourself, in book form! I keep mine on my bedside table and read it before I sleep and the first thing when I rise in the morning. Gives me that pep in my step just like her beautiful bold cooking! Eric Wareheim
