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Luis Alberto Rodriguez
Together with David Bergé
isn’t it simply a way in which to appropriate his own work
comprehensive and yet incomplete
by Chris Harnan
Apollo: State-of-the-art cooking and a party art history Luis Alberto RodriguezApollo: 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, French, and Italian cuisines. With its colourful
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