Apollo: State-of-the-art cooking and a party khatsahlano or as a standalone object

or as a standalone object

Measures 22

including daikon

Rooted in Korean shamanistic lore

and other media

Apollo: State-of-the-art cooking and a party khatsahlano or as a standalone objectApollo: 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