Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI
restaurants. He is the author of eight bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist
for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His commitment to the
championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'.
This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London
with his familywww.ottolenghi.co.uk @Ottolenghi 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.