New Release Books by Ixta Belfrage

Ixta Belfrage is the author of Ottolenghi Flavor (2020), Ottolenghi FLAVOUR (2020) and Mezcla (2022).

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Ottolenghi Flavor

release date: Oct 13, 2020
Ottolenghi Flavor
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.

Ottolenghi FLAVOUR

release date: Sep 03, 2020
Ottolenghi FLAVOUR
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.

Mezcla

release date: Sep 13, 2022
Mezcla
From former Ottolenghi Test Kitchen star and co-author of best-selling Ottolenghi Flavor, comes a collection of seriously delicious recipes for eating every day. Low effort, high impact dishes is the name of the game. Culinary fusions—mixing flavors and techniques from different cuisines—are perhaps one of the most delectable ways to keep cooking exciting. For Ixta Belfrage, combining tastes from around the world is her job and her heritage. Inspired by her Brazilian, Mexican, and English roots and living in Italy, London, and beyond, Ixta's recipes take inspiration from these corners of the globe to create unapologetically fusion dishes that pack a serious punch. Mezcla, Spanish for "mix," is organized by two key sections: everyday dishes for when you're short on time, ingredients, and equipment. Think: chili-roasted oyster mushroom skewers on a plate of crushed chickpeas and plantains with scotch bonnet, garam masala, and lime—dishes that bring new meaning to no-fuss, high-impact. In the entertaining chapter, you'll find crowd-pleasing hits like whole roasted chicken curry with crispy curry leaves, cannelloni enchiladas with salsa roja, and more showstoppers to wow everyone at the table. Every meal can and should end with a sweet, and you'll discover quick fixes, such as no-churn miso ice cream with hot fudge sauce and macadamia praline and passion fruit and coconut flan, that will get the job done beautifully.


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