Ixta Belfrage’s focus on the Brazilian food of her heritage bears the bold stamp of her characteristic, rambunctious creativity, espousing a jubilant fusion that’s both coherent and convincing, but above all delicious. – Nigella LawsonI love how Ixta’s food takes you on a journey of discovery into the uncharted universe of fusion flavours - an experience we should all, and absolutely must, embrace. – Sami TamimiThere is this thing – a style, a flavour, a hue – which is so unmistakably Ixta and so downright delicious. Her kind of creativity is both a one-off and, at the same time, deeply grounded in the cultures that produced her. Not many cooks can come up with this kind of magic with such incredible flair. – Yotam OttolenghiI was lucky enough to work alongside Ixta for some years - her cooking style always did and continues to strike me as compelling, innovative and unapologetically unique. Fusao is the book Ixta has always wanted to write, and she does it beautifully - straddling all the truest parts of herself, the diversity of her culture and of course, the bold flavours that make Ixta’s food so special. I want to learn and devour it all. – Noor Murad

Much anticipated because she’s so singular in the space she holds in our hearts and our kitchens. This book is as captivating as Ixta is herself. Ixta captures a moment in time and place with this book and takes us with her. Ixta has always been a magician with her flavours and how she gets us excited to cook. But with this book she also transports us, sweeps us up and says, here’s the Brazil I see and how it inspires my plate. Ixta is always inspiring, but this book is a film. It is fierce in words, in recipes and how it will stay with you. Ixta is a true Fusão of her heritage and experiences and the book captures this philosophy.Rare is a cookbook that makes you want to cook everything in it. Ixta, our generation’s culinary magician achieves this in this book, and tells you about her Brazil all at once. This book is a film and a philosophy.

Ixta’s style of cooking draws inspiration from three countries she grew up travelling to, eating in and obsessing over: Brazil (where her mum is from), Italy (where she lived as a child), and Mexico (where her granddad lived). 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) before publishing her first solo cookbook- MEZCLA (2022), which was nominated for ‘best debut cookbook’ at the Fortnum & Mason Awards and ‘best international cookbook’ at the James Beard Awards. MEZCLA was named one of the best cookbooks of 2022 by The Independent, The Times, Bon Appetit, Amazon, Spectator and Squaremeal. In 2021 and 2022 Ixta was named ‘one of the most influential women in food’ by Code Hospitality. Ixta is a contributing editor at Elle Magazine and has also written for The Guardian, Suitcase Magazine and Pit Magazine.