All the Stuff We Cooked

All the Stuff We Cooked is a heartfelt collection of 49 simple yet thoughtful recipes by Copenhagen chef Frederik Bille Brahe. Originally created during the first global lockdown, the book captures the spirit of cooking at home with care, creativity, and connection. Featuring dishes from his acclaimed restaurants - Atelier September, Apollo Bar, and Kafeteria as well as meals cooked for friends and family, this updated edition includes five brand-new recipes that didn’t make it into the original print. Paired with Frederik’s intimate photography and charming line drawings by Japanese artist Masanao Hirayama, the book is a visual and culinary reflection of honesty and ease. From breakfast to dinner, All the Stuff We Cooked is both a personal journal and an inspiring guide to everyday meals, made with soul.