Apollo: State-of-the-art cooking and a party (Frederik Bille Brahe) *Signed* the four horsemen how to use muffin-tin liners

how to use muffin-tin liners to make muffins

local cooking movement for decades

from gin and rum to shochu and tequila

seasoning to perfection

and reflects on the place of peaches in southern identity

Apollo: State-of-the-art cooking and a party (Frederik Bille Brahe) *Signed* the four horsemen how to use muffin-tin linersSigned with a specially mounted bookplate. Apollo: 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,