Ixta Belfrage

Mezcla
  • Mezcla

  • Everyday eating with special occasion energy - from the Ottolenghi protégé 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.

Ixta Belfrage spent her youth absorbing food traditions in Italy, Mexico and Brazil. 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). Mezcla is her first solo cookbook.

We use cookies on this site to enable certain parts of the site to function and to collect information about your use of the site so that we can improve our visitors’ experience.

For more on our cookies and changing your settings click here


Strictly Necessary


Analytics


Preferences & Features


Targeting / Advertising