Apollo: State-of-the-art cooking and a party (Frederik Bille Brahe) *Signed* Mozambique and whoopie pies aplenty

and whoopie pies aplenty

calamondin or orangequat

and move on to Tomato

1 of 200 copies printed by Vance Gerry

with humorous drawings by Frank Perry

Apollo: State-of-the-art cooking and a party (Frederik Bille Brahe) *Signed* Mozambique and whoopie pies aplentySigned with a specially mounted bookplate. Apollo: State of the art cooking and a party 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 Apollos signature style: playful, elegant, and rooted in a dialogue between Danish cooking and Japanese,