Apollo: State-of-the-art cooking and a party by Frederik Bille Brahe is the first cookbook devoted to Apollo, his restaurant located in the courtyard of the historical art institution Kunsthal Charlottenborg in Copenhagen. Together with head chef Yuta Kurahashi, Frederik shares 104 recipes in Apollo’s signature style: playful, elegant, and rooted in a dialogue between Danish cooking and Japanese, French, and Italian cuisines. Perfect for dinner party cooking, this is Frederik at his most expressive and collaborative. Edited by Jeni Porter and captured on film by photographer Nikolaj Møller.
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