All the Stuff We Cooked

20.00

Published by Apartamento, All the Stuff We Cooked  is Frederik Bille Brahe’s first cookbook featuring 44 recipes for simple but thoughtful dishes.

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All the Stuff We Cooked is Frederik Bille Brahe’s first cookbook. Edited by Jeni Porter, it features 44 recipes for simple but thoughtful dishes, some staples from his internationally renowned Copenhagen restaurants—Atelier September, Apollo Bar, and Kafeteria—others are personal favourites that he cooks at home for his family. It is a cookbook born of a strange time, one in which the world took a collective deep breath and went into an unprecedented lockdown, isolation becoming the new normal for many.

Together, from the confines of our respective homes, we came up with the idea of publishing this book in the same spirit of simplicity and integrity that we find in Frederik’s cooking. The natural next step was to invite Japanese artist Masanao Hirayama to add his unassuming linework to the project, alongside Frederik’s photos.

Part I of the book includes the recipes and stories that Frederik posted online during the lockdown, while Part II features a series of sauces, small dishes, and other tasty basics that remained unpublished but are everyday staples.

Weight0.350 kg
Author

Frederik Bille Brahe

Cover

Language

Pages

ISBN

978-84-09-20470-0

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