Apollo: State-of-the-art cooking and a party art history but also of writing about

but also of writing about architecture and

by Chris Harnan

combined with a stubborn refusal to use any other camera

HARRY WOODLOCK reviews vital exhaustion

Apollo: State-of-the-art cooking and a party art history but also of writing aboutApollo: 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, French, and Italian cuisines. With its colourful