Apollo: State-of-the-art cooking and a party

Apollo: 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 Apollo's signature style: playful, elegant, and rooted in a dialogue between Danish cooking and Japanese , French , and Italian cuisines . With its colorful palette and defining sense of chic, green gastronomy , Apollo follows the much-loved and low-key All the Stuff We Cooked and the wildly successful Atelier September: A Place for Daytime Cooking . Perfect for dinner party cooking, this is Frederik at his most expressive and collaborative. Edited by Jeni Porter and captured on film by photographer Nikolaj Møller, Apollo also explores how a group of talented friends came together to create the space, its textures, artworks, and atmosphere—setting the scene for a restaurant where delicious food, friends, music, art, design, and wine all meet, collide, clash, and coalesce. Apollo is that really good party you never want to end .