Mezcla

100 recipes for everyday eating with built-in wow factor, from the Ottolenghi protg and co-author ofOttolenghi Flavorshaking up the food world.

MEZCLAmeansmix, blend, or fusionin Spanish, and in her first solo cookbook, Ixta Belfrageloved for her inventive ingredient combinationsshares her favoritemezclaof flavors. Helpfully divided into quick recipes (for when you need something great on the table, fast) and longer recipes (for when you have time to slow down and savor the process), here are one hundred bold, impactful recipes inspired by Italy, Brazil, Mexico, and beyond.

There are quick, flavorful recipes such asGiant Cheese on Toastwith Honey and Urfa Butter, Piri Piri Tofu with Crispy Orzo,andChicken with Pineapple and ‘Nduja, as well as dishes to spend more time over:Chiles Rellenos with Salsa Roja Risotto, Sticky Coconut Rice Cake with Turmeric TomatoesandShrimp Lasagna with Habanero Oil.

Creative, colorful, and always delicious, this is food for every day and every occasion.

Hardcover, 288 pages

About the Author:

Ixta Belfrages style of cooking draws inspiration from three countries she grew up travelling to, eating in, and obsessing over. Brazil (where her mother is from), Italy (where she lived as a child), and Mexico (where her grandfather lived). She cut her teeth atYotam Ottolenghis NOPI restaurant before moving to the Ottolenghi Test Kitchen, where she worked for Yotam Ottolenghi for five years, contributing to his columns in The GuardianandThe New York Times. In 2020 she co-authored theNew York TimesbestsellingOttolenghi Flavorand in 2021 she was named one of the most influential women in food byCode Hospitality.