Cooks & Books: Ixta Belfrage on FUSAO ~ Brazilian Recipes

Described as 'one of the most influential women in food,' Ixta Belfrage began her culinary career at Ottolenghi's NOPI restaurant. She then moved 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 before publishing her first solo cookbook: MEZCLA, 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, and Spectator.

Ixta joins us to talk, demo and dish out tasters from her new cookbook FUSAO. Brighten up your meal times with the flavours of Brazil.

'Jubilant fusion that's coherent and convincing but, above all, delicious.' ~ Nigella Lawson

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 has made a name for herself as one of the most exciting young talents in the food industry and in FUSAO (translating to fusion in Portuguese), she brings all her signature creativity and flair to the food of her mother's homeland.

With recipes such as Moqueca fish burgers, Duck in golden tomato broth and Papaya & chocolate cake with citrus honey glaze, Ixta's recipes offer up fresh takes on Brazilian dishes and ingredients, along with explanations and substitutions for any hard-to-find ingredients. With stunning photography from Brazil and personal stories intertwined with vibrant recipes, this is food to share, excite and inspire.

'Not many cooks can create this kind of magic with such incredible flair.' ~ Yotam Ottolenghi