€25.00
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 learned what it was to go into lockdown for the first time.
The result was All the Stuff We Cooked: 44 recipes for simple but thoughtful dishes, a taste of his internationally renowned restaurants in Copenhagen—Atelier September, Apollo Bar, and Kafeteria—and 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.
Published by Apartamento Publishing S.L.
Third edition, April 2021
Dimensions: 140x210mm
Pages: 304
Binding: soft cover, perfect bound
€38.00
Kismet is a vibrant cookbook that takes you on a culinary journey through the Middle East and Mediterranean. Packed with creative recipes, it showcases bold flavors, unique ingredients, and exciting dishes that are perfect for anyone looking to explore new tastes. Whether you're a home cook or a food lover, this book offers both familiar classics and surprising new twists.
View full product details€37.50
Big Night is all about creating memorable meals for gatherings and special occasions. From show-stopping main courses to easy yet impressive appetizers and desserts, this cookbook is a must-have for those who love hosting. The recipes are designed to make your big night even bigger, offering both flavor and style in every dish.
View full product details€25.00
Kung Pao & Beyond is a deep dive into Chinese Sichuan cuisine, with an emphasis on bold, spicy flavors. Featuring recipes like Kung Pao chicken and other regional specialties, this cookbook brings the heat and the complexity of flavors that Sichuan cooking is known for. Perfect for adventurous home cooks who love spice and authenticity.
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