All the Stuff We Cooked Cookbook

This cookbook, written by chef Frederik Bille Brahe, collects 49 recipes for simple but thoughtful dishes – both from Brahe’s Copenhagen restaurants Atelier September, Apollo Bar and Kafeteria, and from his cooking at home. Originally published during the first spring of the pandemic, the book was born out of a need to document everyday meals with the same care as restaurant food. This updated edition includes five new recipes that were not included in the original. With serene illustrations by Japanese artist Masanao Hirayama and photography by Bille Brahe himself, the book is as much a visual insight into a kitchen as it is a practical tool.