All the Stuff We Cooked
All the Stuff We Cooked
All the Stuff We Cooked
All the Stuff We Cooked
All the Stuff We Cooked
All the Stuff We Cooked
All the Stuff We Cooked
All the Stuff We Cooked
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All the Stuff We CookedAll the Stuff We CookedAll the Stuff We CookedAll the Stuff We CookedAll the Stuff We CookedAll the Stuff We CookedAll the Stuff We CookedAll the Stuff We Cooked

All the Stuff We Cooked

Apartamento Magazine
220 SEK
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PRODUCT DETAILS:

All the Stuff We Cooked is Frederik Bille Brahe’s first cookbook. Edited by Jeni Porter, it features 44 recipes for simple but thoughtful dishes, some staples from his internationally renowned Copenhagen restaurants—Atelier September, Apollo Bar, and Kafeteria—others are personal favourites that he cooks at home for his family. It is a cookbook born of a strange time, one in which the world took a collective deep breath and went into an unprecedented lockdown, isolation becoming the new normal for many.

Together, 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. The natural next step was to invite Japanese artist Masanao Hirayama to add his unassuming linework to the project, alongside Frederik’s photos.

Part I of the book includes the recipes and stories that Frederik posted online during the lockdown, while Part II features a series of sauces, small dishes, and other tasty basics that remained unpublished but are everyday staples.

All proceeds from All the Stuff We Cooked will be donated to the New York charity ROAR, in support of restaurant workers adversely affected by the COVID-19 pandemic. Read more about the charity here. But equally important, we hope that these recipes serve you well for many years to come.

Dimensions: 14 x 21 cm
Pages: 272
Binding: soft cover, perfect bound

The Kitchen

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