Drawing on a childhood spent in Italy, Brazil, and Mexico, Ixta Belfrage blends flavors in an engaging way in this, her first solo cookbook (she collaborated with Yotam Ottolenghi on Ottolenghi Flavor). Mezcla means mix or blend in Spanish, and Belfrage's skill at mezcla is clear almost anywhere you look inside the book. The richess of cheesy polenta is cut by spicy curried onions; chicken thighs are seasoned with pineapple and 'nduja sausage and topped with cream after roasting; a crunchy spelt and chipotle pastry is topped with tomatoes, ricotta, and lime. This is fascinating cooking, adroit and adventurous. It does sometimes involve some ambitious shopping, and it's easy to find dishes that will keep you busy for while. But if you're the sort of cook who looks for ideas, they are abundant here. Hardcover. Color photographs throughout.
