Apollo: State-of-the-art cooking and a party NY 13 cm / W7

13 cm / W7

functional and built to last

and reveals the themes that provided a constant source of interest for the young photographer

An all-over reactive glaze introduces subtle surface variation

Apollo: State-of-the-art cooking and a party NY 13 cm / W7Apollo: State of the art Cooking and a Party is the first cookbook dedicated to Apollo, Frederik Bille Brahes museum restaurant set within the courtyard of Kunsthal Charlottenborg in Copenhagen. Created in collaboration with head chef Yuta Kurahashi, the book presents 104 recipes that reflect Apollos distinctive approach expressive, generous and shaped by a dialogue between Danish cooking and Japanese, French and Italian influences. More than a