Fusão: Untraditional Recipes Inspired by Brasil

Biographical Note:
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 Flavor (2020) before publishing her first solo cookbook: MEZCLA (2022), which was nominated for "best international cookbook" at the James Beard Awards. MEZCLA was named one of the best cookbooks of 2022 by Bon Appétit, Saveur, Delish, Epicurious, Amazon, The Independent and more. Ixta has collaborated with the Culinary Institute of America, Food 52 and Cherrybombe among others, and is a contributing editor at Elle Magazine.

Review Quotes:
"One-in-a-million creativity, Ixta's food is simply outstanding!"--Yotam Ottolenghi on Mezcla

Review Quotes:
"Ixta's multicultural roots translate to recipes in Mezcla that don't shy away from fresh herbs, chiles, spices, pickles, tropical fruits, and, yes, chocolate and caramel (thankfully!)--where a mélange of flavors comes together in new and exciting ways. I'm thrilled to add her bold, vibrant, and enticing collection of recipes to my collection . . . and you will be too!"--David Lebovitz on Mezcla

Review Quotes:
"This is such a beautiful and joyful book!"--Nigella Lawson on Mezcla

Review Quotes:
"The word yummy isn't thrown around by serious food people, but you can't look through Ixta's book and not have yummy come to mind. Each recipe is packed with bright, vibrant flavors that honor her Brazilian heritage and her deep love for Mexico and Italy. You'll want to make every dish."--Kerry Diamond, founder of Cherry Bombe on Mezcla

Review Quotes:
"This book looks at the indigenous, Portuguese and west African influences in Brazil's culinary landscape, among others. (Fusão means fusion in Portuguese.) For Ixta Belfrage--who spent five years working for Yotam Ottolenghi--it is an exploration of her own heritage. Try the black beans stewed in chocolate."--The Economist

Review Quotes:
" Fusão is a rare beauty: an armchair travel book that takes you to another place through moving photography while also giving you recipes that easily come together right at home. As the daughter of a Brazilian mother, Ixta Belfrage loves the country deeply, but feels like "an impostor" because she didn't grow up there. That duality makes Fusão deeply personal but not self-indulgent, her writing about Brazil's ingredients, techniques and history both heartfelt and well researched. She showcases the country's fusão, or fusion, of Indigenous, Portuguese and West African influences through her vibrant style. Her years in Yotam Ottolenghi's test kitchen show: The recipes work perfectly; the riot of fresh produce in simple preparations taste like wonder and tempt you to book tickets to São Paulo."--The New York Times

Publisher Marketing:
Delve into the bright, vibrant food of Brazil with Ixta Belfrage, author of Mezcla and co-author of Ottolenghi's Flavor.

Contributor Bio:Belfrage, Ixta
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 Flavor (2020) before publishing her first solo cookbook: MEZCLA (2022), which was nominated for "best international cookbook" at the James Beard Awards. MEZCLA was named one of the best cookbooks of 2022 by Bon Appétit, Saveur, Delish, Epicurious, Amazon, The Independent and more. Ixta has collaborated with the Culinary Institute of America, Food 52 and Cherrybombe among others, and is a contributing editor at Elle Magazine.