Apollo: State-of-the-art cooking and a party by Frederik Bille Brahe is the first cookbook devoted to Apollo, his museum 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 Apollos signature style: playful, elegant, and rooted in a dialogue between Danish cooking and Japanese, French, and Italian cuisines. With its colourful palette and defining sense of chic, green gastronomy, Apollo follows the much-loved and low-key All the Stuff We Cooked and the wildly successful Atelier September: A Place for Daytime Cooking. 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, Apollo also explores how a group of talented friends came together to create the space, its textures, artworks, and atmospheresetting the scene for a restaurant where delicious food, friends, music, art, design, and wine all meet, collide, clash, and coalesce. Apollo is that really good party you never want to end.
