Apollo: State-of-the-art cooking and a party khatsahlano Measures 22

Measures 22

Everyday things used in everyday settings

Known for documenting a single subject in intensive detail

including daikon

48” W: 17

Apollo: State-of-the-art cooking and a party khatsahlano Measures 22Apollo: State of the art Cooking and a Party is the first cookbook dedicated to Apollo, Frederik Bille Brahes museum restaurant set within the courtyard of Kunsthal Charlottenborg in Copenhagen. Created in collaboration with head chef Yuta Kurahashi, the book presents 104 recipes that reflect Apollos distinctive approach expressive, generous and shaped by a dialogue between Danish cooking and Japanese, French and Italian influences. More than a