FUSÃO
  • Published: 2 September 2025
  • ISBN: 9781529932829
  • Imprint: Ebury Press
  • Format: Hardback
  • Pages: 288
  • RRP: $65.00
Categories:

FUSÃO

Untraditional recipes inspired by Brasil

Formats & editions
Hardback
2 Sep 2025
EBook
28 Aug 2025
Pre-order from…
Amazon Big W Booktopia Dymocks QBD Readings Your Bookstore Abbeys Find local retailers Find local retailers Boomerang Collins Fishpond Gleebooks Harry Hartog Kinokuniya Robinsons The Nile Mighty Ape

Bright, vibrant Brazilian food with Ixta's signature style and flair. From the author of MEZCLA (59K net sales) and co-author of Ottolenghi FLAVOUR (235k TCM).

‘Jubilant fusion that’s coherent and convincing but, above all, delicious.’ Nigella Lawson
‘Not many cooks can create this kind of magic with such incredible flair.’ Yotam Ottolenghi

Brighten up your meal times with the flavours of Brazil.

Bestselling author, Ixta Belfrage has made a name for herself as one of the most exciting young talents in the food industry and in FUSÃO (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.
  • Published: 2 September 2025
  • ISBN: 9781529932829
  • Imprint: Ebury Press
  • Format: Hardback
  • Pages: 288
  • RRP: $65.00
Categories:

About the author

Ixta Belfrage

Ixta Belfrage spent her youth dipping her fingers into mixing bowls in places as far-flung as Italy, Mexico and Brazil and so became an expert without a title. She began her culinary career proper at Ottolenghi's NOPI restaurant, before moving to the Test Kitchen, where she has worked for Yotam Ottolenghi for four years, contributing to his columns in The Guardian and The New York Times. She lives in London, where she makes regular guest chef appearances in some of the city’s top restaurants. Flavour is her first book.

Also by Ixta Belfrage

Ottolenghi FLAVOUR
MEZCLA
See all

Discover more

Article
Roasted banana ice cream with choc fudge sauce

This ice cream is vegan, dairy-free and gluten-free (as long as you use gluten-free miso), so it’s great if you’re catering for people with different dietary requirements.