Apollo: State-of-the-art cooking and a party
Apollo: State-of-the-art cooking and a party is Frederik Bille Brahe’s first cookbook devoted to Apollo, his restaurant at Kunsthal Charlottenborg, a contemporary art space in Copenhagen. Featuring over 100 recipes developed with head chef Yuta Kurahashi, the book captures Apollo’s playful, colourful, and cultured approach to cooking, blending Danish, Japanese, French, and Italian influences into an effortlessly chic expression of modern green gastronomy—and a party.
Published by Apartamento Publishing S.L.
320 Pages 8.5" x 11.75"
Apollo: State-of-the-art cooking and a party is Frederik Bille Brahe’s first cookbook devoted to Apollo, his restaurant at Kunsthal Charlottenborg, a contemporary art space in Copenhagen. Featuring over 100 recipes developed with head chef Yuta Kurahashi, the book captures Apollo’s playful, colourful, and cultured approach to cooking, blending Danish, Japanese, French, and Italian influences into an effortlessly chic expression of modern green gastronomy—and a party.
Published by Apartamento Publishing S.L.
320 Pages 8.5" x 11.75"