Apollo - State of the Art Cooking and a Party
by Frederik Bille Brahe
A celebration of food, friends and Danish bistro cuisine with an international twist. In Apollo - State of the Art Cooking and a Party Frederik Bille Brahe invites you into his world at the Apollo restaurant, located in the beautiful courtyard of Kunsthal Charlottenborg in Copenhagen. Together with head chef Yuta Kurahashi, he shares 104 recipes in Apollo's characteristic style - playful, elegant and inspired by Danish, Japanese, French and Italian cooking.
The book is a continuation of the successes All the Stuff We Cooked and Atelier September: A Place for Daytime Cooking, and captures the colorful, contemporary and casual atmosphere that has made Frederik one of the Nordic countries' most beloved chefs and creators.
With beautiful images by photographer Nikolaj Møller and editing by Jeni Porter, Apollo not just the food, but also the community and feeling behind the restaurant where food, art, music, design and wine come together and create an atmosphere that feels both intimate and inspiring.
A book for those who love gastronomy, beautiful environments and dinners that turn into parties🪩
Bound
Language: English
104 recipes
Author: Frederik Bille Brahe
Photography: Nikolaj Møller
