This updated edition of All the Stuff We Cooked revives Frederik Bille Brahe’s first cookbook, originally published during the Covid lockdown. Drawn from the kitchens of Atelier September, Apollo Bar, and Kafeteria—as well as from Brahe’s own home—these are thoughtful, component-driven recipes, made approachable for non-professionals. Interspersed with journal-like reflections, the book reads as both a record of meals and a mood. The original 44 recipes have been joined by five more, and while the cooking remains central, the book’s tone and presentation reflect its origins: black-and-white photography, informal page layouts, and line drawings by Japanese artist Masanao Hirayama. Printed on uncoated paper stock reminiscent of newsprint, the design emphasizes immediacy over polish. This is not the place to begin with Brahe’s work—that would be Atelier September or Apollo—but for readers already drawn to his aesthetic and voice, it offers an intimate companion to the more composed projects that followed. Paperback. Black-and-white photographs and line drawings.
