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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    A Paperback by Frederik Bille Brahe

    £23.75

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    RRP £25.00 – you save £1.25 (5%)

    Order before 4pm on Monday for delivery by Wed 18 Nov 2026.

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      Book details

      Publisher Apartamento Publishing S.L.v
      Published 30 April 2021
      ISBN-13 9788409288267
      978-8409288267
      ISBN-10 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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