[2차 재입고] All the Stuff We Cooked: 49 recipes
저자: Frederik Bille Brahe
출판사: Apartamento
분야: 요리, 레시피, 실용
쪽수: 304
크기: 140x210mm
제본: 무선
언어: 영어
발행일: 2021년 4월
All the Stuff We Cooked: 49 recipes
쉐프 Frederik Bille Brahe의 매진된 첫 번째 요리 책인 <All the Stuff We Cooked>의 업데이트 버전입니다. Masanao Hirayama의 드로잉과 Frederik의 사진과 함께 간단하지만 사려 깊은 44가지 요리법이 실려있습니다. 세계적으로 유명한 코펜하겐에 위치한 그의 레스토랑(Atelier September, Apollo Bar, Kafeteria)의 맛과 가족을 위해 집에서 만드는 가정식 요리를 만나보실 수 있습니다. 업데이트 버전에서는 5가지 레시피를 더 추가했습니다.
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.
All the Stuff We Cooked: 49 recipes
쉐프 Frederik Bille Brahe의 매진된 첫 번째 요리 책인 <All the Stuff We Cooked>의 업데이트 버전입니다. Masanao Hirayama의 드로잉과 Frederik의 사진과 함께 간단하지만 사려 깊은 44가지 요리법이 실려있습니다. 세계적으로 유명한 코펜하겐에 위치한 그의 레스토랑(Atelier September, Apollo Bar, Kafeteria)의 맛과 가족을 위해 집에서 만드는 가정식 요리를 만나보실 수 있습니다. 업데이트 버전에서는 5가지 레시피를 더 추가했습니다.
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.
