Apollo- state of the art cooking and a party neu geschliffen

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Ruß lässt sich mit einem Spülschwamm gut entfernen

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Apollo- state of the art cooking and a party neu geschliffenApollo: 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