{"title":"Books","description":null,"products":[{"product_id":"bar-brutal","title":"Bar Brutal: A Cookbook of Revelations","description":null,"brand":"Apartamento","offers":[{"title":"Default Title","offer_id":63005023076682,"sku":"APT-BOK-004","price":51.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1061\/3001\/4538\/files\/products-14.jpg?v=1792263777"},{"product_id":"madeira","title":"Madeira: Recipes \u0026 Wanderings on the Atlantic Island of Eternal Spring","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eMadeira: Recipes \u0026amp; Wanderings on the Atlantic Island of Eternal Spring\u003c\/em\u003e\u003cspan\u003e is the \u003c\/span\u003e\u003cstrong\u003efifth volume in our cookbook series\u003c\/strong\u003e\u003cspan\u003e developed in partnership with Belmond, after \u003c\/span\u003e\u003cem\u003eLiguria\u003c\/em\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cem\u003ePenang\u003c\/em\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cem\u003eCampania\u003c\/em\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cem\u003eEl Bajío\u003c\/em\u003e\u003cspan\u003e, offering an \u003c\/span\u003e\u003cstrong\u003eexclusive window into culinary communities around the world\u003c\/strong\u003e\u003cspan\u003e. This latest installment travels to the Atlantic island of Madeira off north-western Africa, where \u003c\/span\u003e\u003cstrong\u003eNadine Ijewere’s film photography captures the splendours of its culinary world and the contours of its nature,\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003einterwoven with\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003einterludes by writer Inês Matos Andrade,\u003c\/strong\u003e\u003cspan\u003e who takes the reader on an \u003c\/span\u003e\u003cstrong\u003eunhurried walk through Madeiran cuisine—its tricks, trades, and influences—while winding and wandering through the poetic communities that make up the island\u003c\/strong\u003e\u003cspan\u003e. At its heart are \u003c\/span\u003e\u003cstrong\u003e21 dishes\u003c\/strong\u003e\u003cspan\u003e drawn from the kitchens of Reid’s Palace, Belmond’s legendary clifftop hotel in Funchal, alongside \u003c\/span\u003e\u003cstrong\u003eguest contributions from Violet Bakery’s\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.instagram.com\/violetcakeslondon\/\"\u003eClaire Ptak\u003c\/a\u003e, food and travel writer\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/tononrafa\"\u003eRafael Tonon\u003c\/a\u003e, and chef\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/nunoviajante\/\"\u003eNuno Mendes\u003c\/a\u003e\u003c\/strong\u003e\u003cspan\u003e, who also introduces the book, \u003c\/span\u003e\u003cstrong\u003ehonouring its ecosystem of flavours\u003c\/strong\u003e\u003cspan\u003e echoing continents beyond its shores. \u003c\/span\u003e\u003cstrong\u003eSweet, fiery, untamed\u003c\/strong\u003e\u003cspan\u003e, just like its liquid treasures, \u003c\/span\u003e\u003cem\u003eMadeira\u003c\/em\u003e\u003cspan\u003e invites you to roam the island and let it show you its secrets: \u003c\/span\u003e\u003cstrong\u003e‘Whatever your idea of paradise may be, one thing is certain: Here, when it comes to sins, there is no shortage of fruit ready to be bitten’.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Apartamento","offers":[{"title":"Default Title","offer_id":63005023338826,"sku":"APT-BOK-005","price":51.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1061\/3001\/4538\/files\/products-13.jpg?v=1792263951"},{"product_id":"apollo","title":"Apollo: State-of-the-Art Cooking and a Party","description":"\u003cp\u003e\u003cstrong\u003e\u003ci\u003eApollo: State-of-the-art cooking and a party\u003c\/i\u003e\u003c\/strong\u003e\u003cspan\u003e by Frederik Bille Brahe is the\u003cstrong\u003e first cookbook devoted to Apollo\u003c\/strong\u003e, his museum restaurant located in the courtyard of the historical art institution \u003cstrong\u003eKunsthal Charlottenborg in Copenhagen\u003c\/strong\u003e. 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Perfect for dinner party cooking, this is Frederik at his most expressive and collaborative. Edited by Jeni Porter and captured on film by photographer Nikolaj Møller, \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eApollo \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003ealso explores how a group of talented friends came together to create the space, its textures, artworks, and atmosphere—setting the scene for a restaurant where delicious food, friends, music, art, design, and wine all meet, collide, clash, and coalesce. \u003c\/span\u003e\u003cstrong\u003e\u003ci\u003eApollo\u003c\/i\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e is that really good party you never want to end\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout Frederik Bille Brahe\u003c\/strong\u003e\u003cbr\u003eFrederik Bille Brahe \u003c\/span\u003e\u003cspan\u003eis a Copenhagen-born fine-dining trained chef who worked in London and Paris before returning home to follow his dream of opening a very special small café where everyone is his guest. He opened Atelier September in Gothersgade in October 2013, expanding it to other locations in the Danish capital and using it as a launching pad for other ventures, including Apollo in the historic art space Kunsthal Charlottenborg and Sofi bakery in Berlin. His first collection of recipes, All the Stuff We Cooked, was an instant success, and his followup cookbook, Atelier September: A place for daytime cooking, blended recipes with an exclusive poetic chronicling of the first decade of Atelier September, as well as a documentation of his philosophy for gastronomy and life in general.\u003c\/span\u003e\u003c\/p\u003e","brand":"Apartamento","offers":[{"title":"Default Title","offer_id":63005023502666,"sku":"APT-BOK-002","price":61.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1061\/3001\/4538\/files\/products-11.jpg?v=1792263775"},{"product_id":"atelier-september","title":"Atelier September: A Place for Daytime Cooking","description":"\u003cp\u003e\u003cem\u003e‘This is a blueprint, you could say, for how to live a good life, eat well, and be happy’.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eAtelier September: A place for daytime cooking\u003c\/em\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis the first cookbook dedicated to the renowned Copenhagen restaurant, featuring recipes from owner\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eFrederik Bille Brahe\u003c\/strong\u003e, who grants exclusive access to\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAtelier September’s most iconic dishes\u003c\/strong\u003e. 86 recipes offer mostly vegetarian takes on breakfast, lunch, sweets, and A.S staples, including the ‘Avocado mad’, all with a focus on\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003efresh, seasonal ingredients\u003c\/strong\u003e. Frederik renders recipes for fluffy, financier-like pancakes, seasonal soups and salads, and matcha-flavoured desserts with the same familiarity that shaped his first, best-selling book with Apartamento,\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.apartamentomagazine.com\/product\/all-the-stuff-we-cooked-cookbook\/\"\u003e\u003cstrong\u003e\u003cem\u003eAll the Stuff We Cooked\u003c\/em\u003e\u003c\/strong\u003e\u003c\/a\u003e. An introduction and poetic interludes written by Frederik offer a glimpse into\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eA.S’s early days and culinary inspirations\u003c\/strong\u003e, backstory for what would become one of the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003emost celebrated restaurants in Copenhagen\u003c\/strong\u003e. 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From the confines of our respective homes, we came up with the idea of publishing this book in the \u003c\/span\u003e\u003cstrong\u003esame spirit of simplicity and integrity\u003c\/strong\u003e\u003cspan\u003e that we find in Frederik’s cooking, and from there it was a question of inviting the Japanese artist \u003c\/span\u003e\u003cstrong\u003eMasanao Hirayama\u003c\/strong\u003e\u003cspan\u003e to add his unassuming linework alongside Frederik’s photos. The result was \u003c\/span\u003e\u003cem\u003eAll the Stuff We Cooked\u003c\/em\u003e\u003cspan\u003e: \u003c\/span\u003e\u003cstrong\u003e44 recipes for simple but thoughtful dishes\u003c\/strong\u003e\u003cspan\u003e, 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. 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