Apollo: State-of-the-Art Cooking and a Party

Apollo: State-of-the-art cooking and a party is the first cookbook from Frederik Bille Brahe’s restaurant Apollo at Kunsthal Charlottenborg in Copenhagen. Together with head chef Yuta Kurahashi, he shares 104 recipes in Apollo’s playful, elegant style, blending Danish cooking with Japanese, French, and Italian influences. With vibrant imagery and a look behind the creation of the space, the book captures the spirit of a dinner party you never want to end.

Material

Hardcover

Dimensions

Length: 29.7 cm
Width: 21.5 cm

Language

English

Notable

320 pages