{"product_id":"fusao-untraditional-recipes-inspired-by-brasil","title":"Fusão: Untraditional Recipes Inspired by Brasil","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIxta 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 \n\u003ci\u003eGuardian\u003c\/i\u003e and \n\u003ci\u003eThe New York Times\u003c\/i\u003e. Ixta was Yotam's co-author on bestselling \n\u003ci\u003eFlavor\u003c\/i\u003e (2020) before publishing her first solo cookbook: \n\u003ci\u003eMEZCLA\u003c\/i\u003e (2022), which was nominated for \"best international cookbook\" at the James Beard Awards. \n\u003ci\u003eMEZCLA\u003c\/i\u003e was named one of the best cookbooks of 2022 by \n\u003ci\u003eBon Appétit\u003c\/i\u003e, \n\u003ci\u003eSaveur\u003c\/i\u003e, \n\u003ci\u003eDelish\u003c\/i\u003e, \n\u003ci\u003eEpicurious\u003c\/i\u003e, Amazon, \n\u003ci\u003eThe Independent\u003c\/i\u003e and more. Ixta has collaborated with the Culinary Institute of America, \n\u003ci\u003eFood 52\u003c\/i\u003e and \n\u003ci\u003eCherrybombe\u003c\/i\u003e among others, and is a contributing editor at Elle Magazine.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"One-in-a-million creativity, Ixta's food is simply outstanding!\"--Yotam Ottolenghi on Mezcla\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Ixta's multicultural roots translate to recipes in \n\u003ci\u003eMezcla \u003c\/i\u003ethat 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\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This is such a beautiful and joyful book!\"--Nigella Lawson on Mezcla\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eFusão\u003c\/i\u003e 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 \n\u003ci\u003eFusão\u003c\/i\u003e 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\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eDelve into the bright, vibrant food of Brazil with Ixta Belfrage, author of \u003ci\u003eMezcla \u003c\/i\u003eand co-author of Ottolenghi's \u003ci\u003eFlavor.\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eFusão means fusion in Portuguese and reflects bestselling author Ixta Belfrage's multicultural heritage, born to a Brazilian mother and an English father. It also describes Brazilian cuisine: a vibrant fusion of indigenous, Portuguese and West African influences that incorporates inspiration from diverse immigrant populations. \n\u003cp\u003e\u003c\/p\u003eBrazil is vast and breathtaking and defies being fully captured. Through imaginative ingredient combinations and a passion for food that should be shared, Ixta brings a glimpse of Brazil to the table with stunning photography from her travels and personal stories intertwined with delicious recipes. Sun-soaked and bursting with flavor, this is food to excite and inspire!\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eBelfrage, Ixta\u003cbr\u003e\n\t\t\t\t\t\t\t\tIxta 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 \n\u003ci\u003eGuardian\u003c\/i\u003e and \n\u003ci\u003eThe New York Times\u003c\/i\u003e. Ixta was Yotam's co-author on bestselling \n\u003ci\u003eFlavor\u003c\/i\u003e (2020) before publishing her first solo cookbook: \n\u003ci\u003eMEZCLA\u003c\/i\u003e (2022), which was nominated for \"best international cookbook\" at the James Beard Awards. \n\u003ci\u003eMEZCLA\u003c\/i\u003e was named one of the best cookbooks of 2022 by \n\u003ci\u003eBon Appétit\u003c\/i\u003e, \n\u003ci\u003eSaveur\u003c\/i\u003e, \n\u003ci\u003eDelish\u003c\/i\u003e, \n\u003ci\u003eEpicurious\u003c\/i\u003e, Amazon, \n\u003ci\u003eThe Independent\u003c\/i\u003e and more. Ixta has collaborated with the Culinary Institute of America, \n\u003ci\u003eFood 52\u003c\/i\u003e and \n\u003ci\u003eCherrybombe\u003c\/i\u003e among others, and is a contributing editor at Elle Magazine.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Belfrage, Ixta\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Interlink Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-09-02\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Central American \u0026amp; South American|Cooking|Essays \u0026amp; Narratives|Cooking|Farm to Table|Cooking|Individual Chefs \u0026amp; Restaurants\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Brazilian|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.38 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781623715885\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781623715885\u003c\/p\u003e","brand":"Interlink Books","offers":[{"title":"Default Title","offer_id":51154344018198,"sku":"SP-9781623715885","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781623715885_spiral.png?v=1774942857","url":"https:\/\/lusper.myshopify.com\/products\/fusao-untraditional-recipes-inspired-by-brasil","provider":"Lusperbooks","version":"1.0","type":"link"}