Description

Book Synopsis
Welcome to 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. 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, and from there it was a question of inviting the Japanese artist Masanao Hirayama to add his unassuming linework alongside Frederik's photos. The result was All the Stuff We Cooked: 44 recipes for simple but thoughtful dishes, a taste of his internationally renowned restaurants in CopenhagenAtelier September, Apollo Bar, and Kafeteriaand the cooking he does at home for his family. The response from everyone who bought the book and cooked from it was deeply touching, and for this new edition we've added in five more recipes: some of the stuff we cooked that didn't make it to the first edition', or the proverbial cherry on top.

All the Stuff We Cooked: 49 recipes

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    Order before 4pm today for delivery by Tue 7 Jul 2026.

    A Paperback / softback by Frederik Bille Brahe

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      Publisher: Apartamento Publishing S.L.v
      Publication Date: 30/04/2021
      ISBN13: 9788409288267, 978-8409288267
      ISBN10: 8409288265
      Also in:
      The Arts

      Description

      Book Synopsis
      Welcome to 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. 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, and from there it was a question of inviting the Japanese artist Masanao Hirayama to add his unassuming linework alongside Frederik's photos. The result was All the Stuff We Cooked: 44 recipes for simple but thoughtful dishes, a taste of his internationally renowned restaurants in CopenhagenAtelier September, Apollo Bar, and Kafeteriaand the cooking he does at home for his family. The response from everyone who bought the book and cooked from it was deeply touching, and for this new edition we've added in five more recipes: some of the stuff we cooked that didn't make it to the first edition', or the proverbial cherry on top.

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