All the Stuff We Cooked is Frederik Bille Brahe’s first cookbook. Edited by Jeni Porter, it features 44 recipes for simple but thoughtful dishes, some staples from his internationally renowned Copenhagen restaurants—Atelier September, Apollo Bar, and Kafeteria—others are personal favourites that he cooks at home for his family.
It is a cookbook born of a strange time, one in which the world took a collective deep breath and went into an unprecedented lockdown, isolation becoming the new normal for many.
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