Apollo: State-of-the-art cooking and a party (Frederik Bille Brahe) *Signed* the four horsemen Penicillin

Penicillin

seeking to learn about and replicate the recipes she grew up on

seasoning to perfection

Bobbie has worked to update its classic treats

Apollo: State-of-the-art cooking and a party (Frederik Bille Brahe) *Signed* the four horsemen PenicillinSigned 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,