Apartamento / ALL THE STUFF WE COOKED: 49 RECIPES by Frederik Bille Brahe, Masanao Hirayama


Apartamento is widely recognised as today’s most influential, inspiring, and honest interiors magazine. International, well designed, simply written, and tastefully curated since 2008, it is an indispensable resource for individuals who are passionate about the way they live. The publication is published biannually from its headquarters in Barcelona. It also has offices in New York, Milan and Berlin.

Welcome to the updated edition of Frederik Bille Brahe’s sold-out first cookbook, All the Stuff We Cooked, born of that strange moment when we all learnt what it was to go into lockdown for the first time. From the confines of our respective homes, we came up with the idea of publishing this book in the same spirit of simplicity and integrity that we find in Frederik’s cooking, and from there it was a question of inviting the Japanese artist Masanao Hirayama to add his unassuming linework alongside Frederik’s photos.

The result was All the Stuff We Cooked: 44 recipes for simple but thoughtful dishes, a taste of his internationally renowned restaurants in Copenhagen―Atelier September, Apollo Bar, and Kafeteria―and the cooking he does at home for his family. The response from everyone who bought the book and cooked from it was deeply touching, and for this new edition we’ve added in five more recipes: ‘some of the stuff we cooked that didn’t make it to the first edition’, or the proverbial cherry on top.

Third edition, April 2021
Dimensions: 140x210mm
Pages: 304
Binding: soft cover, perfect bound

デンマーク・コペンハーゲンで一番スタイリッシュなシェフと呼ばれるフレデリック・ビル・ブラーエ(Frederik Bille Brahe)の料理本。
今や世界的に有名な作者のレストラン「アトリエ・セプテンバー」「アポロ・バー」「カフェテリア」の定番料理から、家族のために自宅で作る個人的なお気に入りの一食まで、シンプルでありながら考え抜かれた料理を掲載。前作の44種のメニューに「some of the stuff we cooked that didn’t make it to the first edition(初版に載らなかった料理)」が「cherry on top(彩りを添えるもの)」として5つ追加、全49種のレシピが並ぶ。