All the Stuff We Cooked

An updated edition of Frederik Bille Brahe’s sold-out first cookbook, , which was born of that strange moment when we all learnt what it was to go into lockdown for the first time. From the confines of their respective homes, Frederik and Apartamento came up with the idea of publishing this book in the same spirit of simplicity and integrity that we find in Frederik’s cooking, and from there it was a question of inviting the Japanese artist Masanao Hirayama to add his unassuming linework alongside Frederik’s photos.

The result was : 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, there are five new added recipes: ‘some of the stuff we cooked that didn’t make it to the first edition’, or the proverbial cherry on top.

14cm length x 21cm height