“One-in-a-million creativity, Ixta's food is simply outstanding!”

– Yotam Ottolenghi on Mezcla

“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

“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

“This is such a beautiful and joyful book!”

– Nigella Lawson on Mezcla

"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

"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