MEZCLA: Recipes to Excite

(Hardback)

Publishing Details

Classifications

Physical Properties

Description

Reinventing 'fusion' flavours with fun, flavour-packed recipes to cook for yourself and others, from the co-author of bestselling Ottolenghi FLAVOUR. For fans of Alison Roman, Nigella Lawson and Anna Jones. 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.

Reviews

Ixta is what we all long for in a cook. Innovative, passionate, exciting & accessible. -- Andi Oliver
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
Mezcla ... is one of the hottest cookbooks of the year....The dishes Belfrage has created are vibrant and, as befitting fusion cuisine, exciting and inventive. Spectator Cookbooks of the Year 2023 * The Spectator *
Subtitled 'recipes to excite', this book lives up to its billing * Daily Mail *
Colourful recipes in this, her debut cookbook, sing with big, bold flavours. * The Independent *

Author Bio

Ixta Belfrage spent her youth dipping her fingers into mixing bowls in places as far-flung as Italy, Mexico and Brazil and so became an expert without a title. She began her culinary career proper at Ottolenghi's NOPI restaurant, before moving to the Test Kitchen, where she has worked for Yotam Ottolenghi for four years, contributing to his columns in The Guardian and The New York Times. She lives in London, where she makes regular guest chef appearances in some of the city's top restaurants. Flavour is her first book.