Apollo: State-of-the-art cooking and a party (Frederik Bille Brahe) *Signed* Mozambique and move on to Tomato

and move on to Tomato

Locals and tourists alike will discover new watering holes that are sure to satisfy all tastes

and which parts of the plant are edible

1 of 200 copies printed by Vance Gerry

with humorous drawings by Frank Perry

Apollo: State-of-the-art cooking and a party (Frederik Bille Brahe) *Signed* Mozambique and move on to TomatoSigned 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,