Ixta Belfrage

Delve into the bright, vibrant food of Brazil with Ixta Belfrage, author of Mezcla and co-author of Ottolenghi's Flavor. Fus o means fusion in Portuguese and reflects bestselling author Ixta Belfrage's multicultural heritage, born to a Brazilian mother and an English father. It also describes Brazilian cuisine: a vibrant fusion of indigenous, Portuguese and West African influences that incorporates inspiration from diverse immigrant populations. Brazil is vast and breathtaking and defies being fully captured. Through imaginative ingredient combinations and a passion for food that should be shared, Ixta brings a glimpse of Brazil to the table with stunning photography from her travels and personal stories intertwined with delicious recipes. Sun-soaked and bursting with flavor, this is food to excite and inspire

‘Jubilant fusion that’s coherent and convincing but, above all, delicious.’ Nigella Lawson‘Not many cooks can create this kind of magic with such incredible flair.’ Yotam OttolenghiBrighten up your meal times with the flavours of Brazil. Bestselling author, Ixta Belfrage has made a name for herself as one of the most exciting young talents in the food industry and in FUSÃO (translating to fusion in Portuguese), she brings all her signature creativity and flair to the food of her mother’s homeland. With recipes such as Moqueca fish burgers, Duck in golden tomato broth and Papaya & chocolate cake with citrus honey glaze, Ixta’s recipes offer up fresh takes on Brazilian dishes and ingredients, along with explanations and substitutions for any hard-to-find ingredients. With stunning photography from Brazil and personal stories intertwined with vibrant recipes, this is food to share, excite and inspire.

JAMES BEARD AWARD NOMINEE - 100 recipes for everyday eating with built-in wow factor, from the Ottolenghi prot g and co-author of Ottolenghi Flavor shaking up the food world. "This is such a beautiful and joyful book "--NIGELLA LAWSON ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The IndependentONE OF THE BEST COOKBOOKS OF THE YEAR: Bon App tit, Saveur, Delish, Epicurious MEZCLA means mix, blend, or fusion in Spanish, and in her first solo cookbook, Ixta Belfrage--loved for her inventive ingredient combinations--shares her favorite mezcla of 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 as Giant Cheese on Toast with Honey and Urfa Butter, Piri Piri Tofu with Crispy Orzo, and Chicken 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 Tomatoes and Shrimp Lasagna with Habanero Oil. Creative, colorful, and always delicious, this is food for every day and every occasion.

'One-in-a-million creativity, Ixta's food is simply outstanding!' Yotam Ottolenghi'This is such a beautiful and joyful book.' Nigella Lawson'Ixta is what we all long for in a cook. Innovative, passionate, exciting and accessible.' Andi Oliver'Ixta has a unique culinary voice, producing food that's bold and intense and audacious. Buckle up. It's quite a ride.' Diana Henry'Ixta is an alchemist with flavour. Thrilling recipes full of life and imagination. I can't wait to cook everything.' Jessie WareEveryday eating with built in wow factor - from the Ottolenghi protégé shaking up the food world. MEZCLA means mix, blend or fusion in Spanish and in her first solo cookbook, Ixta Belfrage - loved for her inventive ingredient combinations - shares her favourite mezcla of flavours. 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 savour the process), here are 100 bold, impactful recipes inspired by Italy, Brazil, Mexico and beyond. Creative, colourful and always delicious, this is food for every day and every occasion. Includes quick, flavourful recipes, such as Giant Cheese on Toast with Honey and Urfa Butter and Chicken with Pineapple and 'Nduja, as well as dishes to spend more time over: Chiles Rellenos with Salsa Roja Risotto and Prawn Lasagne with Habanero Oil.

Tras Cocina simple y Exuberancia, vuelve el mago de las verduras con un libro completamente innovador. En este libro innovador, Ottolenghi y Belfrage renuevan los c nones de la cocina vegetariana y la llevan a un nivel superior. Dividido en tres partes, donde se explican m todos culinarios como el braseado, los cuatro emparejamientos b sicos de las verduras entre ellas y la gama de intensidad de sabor, esta obra desvela c mo explotar el m ximo potencial de las verduras de cada d a para crear una cocina extraordinariamente sabrosa. Sus m s de cien recetas, acompa adas de impactantes fotograf as, har n las delicias de los seguidores de Ottolenghi y de todos los amantes de las verduras. ENGLISH DESCRIPTION Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi's food. In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire. Ottolenghi FLAVOUR combines simple recipes for weeknights, low-effort high-impact dishes, and standout meals for the relaxed cook. Packed with signature colourful photography, FLAVOUR not only inspires us with what to cook, but how flavour is dialled up and why it works. The book is broken down into three parts, which reveal how to tap into the potential of ordinary vegetables to create extraordinary food: Process explains cooking methods that elevate veg to great heights; Pairing identifies four basic pairings that are fundamental to great flavour; Produce offers impactful vegetables that do the work for you. With surefire hits, such as Aubergine Dumplings alla Parmigiana, Hasselback Beetroot with Lime Leaf Butter, Miso Butter Onions, Spicy Mushroom Lasagne and Romano Pepper Schnitzels, plus mouthwatering photographs of nearly every one of the more than 100 recipes, Ottolenghi FLAVOUR is the impactful, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.

NEW YORK TIMES BESTSELLER - The author of Plenty teams up with Ottolenghi Test Kitchen's Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes. IACP AWARD FINALIST - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review - NPR - The Washington Post - The Guardian - The Atlanta Journal-Constitution - National Geographic - Town & Country - Epicurious "Bold, innovative recipes . . . make this book truly thrilling."--The New York Times Level up your vegetables. In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the produce that has the innate ability to make dishes shine. With main courses, sides, desserts, and a whole pantry of "flavor bombs" (homemade condiments), there's something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels. Chock-full of low-effort, high-impact dishes that pack a punch and standout meals for the relaxed cook, Ottolenghi Flavor is a revolutionary approach to vegetable cooking.

Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi's food. In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire. Ottolenghi FLAVOUR combines simple recipes for weeknights, low-effort high-impact dishes, and standout meals for the relaxed cook. Packed with signature colourful photography, FLAVOUR not only inspires us with what to cook, but how flavour is dialled up and why it works. The book is broken down into three parts, which reveal how to tap into the potential of ordinary vegetables to create extraordinary food:Process explains cooking methods that elevate veg to great heights; Pairing identifies four basic pairings that are fundamental to great flavour; Produce offers impactful vegetables that do the work for you. With surefire hits, such as Aubergine Dumplings alla Parmigiana, Hasselback Beetroot with Lime Leaf Butter, Miso Butter Onions, Spicy Mushroom Lasagne and Romano Pepper Schnitzels, plus mouthwatering photographs of nearly every one of the more than 100 recipes, Ottolenghi FLAVOUR is the impactful, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.