All The Stuff We Cooked
The updated edition of Frederik Bille Brahe’s sold-out first cookbook, All the Stuff We Cooked, born of that strange moment when we all learnt what it was to go into lockdown for the first time. Japanese artist Masanao Hirayama contributes his unassuming linework alongside Frederik’s photos.
The result is recipes for simple but thoughtful dishes, a taste of his internationally renowned restaurants in Copenhagen—Atelier September, Apollo Bar, and Kafeteria—and the cooking he does at home for his family.
Origin & Care
Published by Apartamento Publishing.
Third edition, April 2021.
304 pages. Soft cover. Perfect bound.
5.5" x 8.3"