{"product_id":"apollo-state-of-the-art-cooking-and-a-party","title":"Apollo: State-of-the-Art Cooking and a Party","description":"\u003cp\u003e\u003ci\u003eApollo: State-of-the-art cooking and a party\u003c\/i\u003e 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 colourful palette and defining sense of chic, green gastronomy, \u003ci\u003eApollo\u003c\/i\u003e follows the much-loved and low-key \u003ci\u003eAll the Stuff We Cooked\u003c\/i\u003e and the wildly successful \u003ci\u003eAtelier September: A Place for Daytime Cooking\u003c\/i\u003e. 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, \u003ci\u003eApollo \u003c\/i\u003ealso 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. \u003ci\u003eApollo\u003c\/i\u003e is that really good party you never want to end.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eAbout Frederik Bille Brahe\u003c\/span\u003e\u003cbr\u003eFrederik Bille Brahe is a Copenhagen-born fine-dining trained chef who worked in London and Paris before returning home to follow his dream of opening a very special small café where everyone is his guest. He opened Atelier September in Gothersgade in October 2013, expanding it to other locations in the Danish capital and using it as a launching pad for other ventures, including Apollo in the historic art space Kunsthal Charlottenborg and Sofi bakery in Berlin. His first collection of recipes, All the Stuff We Cooked, was an instant success, and his followup cookbook, Atelier September: A place for daytime cooking, blended recipes with an exclusive poetic chronicling of the first decade of Atelier September, as well as a documentation of his philosophy for gastronomy and life in general.\u003c\/p\u003e","brand":"Apartamento","offers":[{"title":"Default Title","offer_id":51790527824165,"sku":"apartamento","price":92.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1640\/7655\/files\/apartamento-apollo-state-of-the-art-cooking-and-a-party-1.jpg?v=1767029060","url":"https:\/\/shopcanoeclub.mom\/products\/apollo-state-of-the-art-cooking-and-a-party","provider":"Canoe Club","version":"1.0","type":"link"}