Hay Just Launched Scandinavian-Inspired Kitchenware | Domino The only thing to experience is raw material: limestone and wood, heavy steel frames on the massive windows facing the stone yard and the beautiful rolling countryside. While I was cooking in this beautiful setting I realised that I was learning something about myself, that this peace/zen enabled me to enter into a more sensitive self. It also has offices in New York, Milan and Berlin. Next day, strain the water and cover the beans with clean water in a thick-bottomed pot. Soak the beans in plenty of water overnight. The Danish jewelry designer Sophie Bille Brahe and her brother, chef Frederik Bille Brahe, have collaborated on an outside-the-box meal. Check out our book-shop for all books we don't have in stock anymore or simply never had and get them delivered from our distributors directly. Not so long ago I had the pleasure of cooking a lunch at John and Catherine Pawson’s country place, Home Farm, in the Cotswolds in England. Apartamento Publishing S.L. To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video, Text and recipe by Frederik Bille Brahe You can find more information in our Privacy Policy. A collaboration between Slow and Danish chef and restauranteur Frederik Bille Brahe, Sofi embraces the craft tradition of baking on a quest to right some of the wrongs of industrialization. Jul 17, 2020 - 642 Likes, 6 Comments - FREDERIK BILLE BRAHE (@frederikbillebrahe) on Instagram: “Blueberry toast for @magazine.b” 2,457 Likes, 182 Comments - FREDERIK BILLE BRAHE (@frederikbillebrahe) on Instagram: “HONEY, OLIVE OIL, AND VANILLA GRANOLA So this is the original recipe I did when I opened Atelier…” T +34 93 853 96 97, For order enquiries please contact us at info@apartamentomagazine.com, For wholesale enquiries please contact us at Food And Drink. It’s very important that they don’t boil at too high a heat since this will break the skin of the beans. Like the Greek god Apollo, chef All The Stuff We Cooked – Frederik Bille Brahe Welcome to the updated edition of Frederik Bille Brahe’s sold-out first cookbook, All the Stuff We Cooked, born of that strange moment when we all learnt what it was to go into lockdown for the first time. From the confines of our respective homes, we came up with the idea of publishing this book in the same spirit of simplicity and integrity that we find in Frederik’s cooking, and from there it was a question of inviting the Japanese artist Masanao Hirayama to add his unassuming linework alongside Frederik’s photos. Find recipe here: Special Diet. Video edited by Bernat Granados Dec 14, 2019 - 1,054 Likes, 22 Comments - FREDERIK BILLE BRAHE (@frederikbillebrahe) on Instagram: “☁️” Explore. New Nordic Energy: The Rise of Sophie & Frederik Bille Brahe APARTAMENTO. If you disable this cookie, we will not be able to save your preferences. Bruc 49 3-2 Add all the vegetables that’ve been chopped into big chunks. The result was All the Stuff We Cooked: 44 recipes for simple but thoughtful dishes, 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. International, well designed, simply written, and tastefully curated since 2008, it is an indispensable resource for individuals who are passionate about the way they live. Apartamento is widely recognised as today’s most influential, inspiring, and honest interiors magazine. STEEL TOWN by … Fika: The Art of the Swedish Coffee Break. I could taste the smallest little nuance of the asparagus, and at the same time my mind was calm enough to digest the flavour. Put the pot on the stove, and when it’s boiling turn down the heat immediately to medium. wholesale@apartamentomagazine.com, For advertising opportunities please write to In collaboration with Frederik Bille Brahe, we want to honour and celebrate everyday family life. REGULAR PRICE ¥5,500 (tax incl.) https://www.vogue.com/slideshow/sophie-frederik-bille-brahe-weekend-zine 2020-apr-10 - 1,399 Likes, 37 Comments - FREDERIK BILLE BRAHE (@frederikbillebrahe) on Instagram: “BANANA BREAD 1 Bread: 380g AP Flour 20g Natron 10g Salt 400g Sugar 80g Rap-seeds oil … One of those dishes you’ll return to again and again. A rolling subscription to Apartamento magazine paid as each issue is released. In Greek mythology, Apollo is a god who is connected to a multitude of things: music, art, poetry, medicine, science, and the sun. Apr 10, 2020 - 1,067 Likes, 14 Comments - FREDERIK BILLE BRAHE (@frederikbillebrahe) on Instagram: “We eat a lot of beans at home - I guess it started because Caroline is vegan and we needed…” Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings. This website uses cookies so that we can provide you with the best user experience possible. Frederik Bille Brahe’s first ever cookbook, All the Stuff We Cooked, is OFFICIALLY OUT TODAY!! Let the beans simmer until they are completely tender. REGULAR PRICE ¥3,850 (tax incl.) https://papercutshop.se/product/all-the-stuff-we-cooked-apartamento It was wonderful to fly from Copenhagen to London and then be whisked into the English countryside, surrounded by beautiful nature and peace, and to experience John’s architecture. Now he brings that vision to Berlin with Slow's newly opened bakery Sofi, the first of several collaborations with the chef and restaurateur. Later that evening I had to cook dinner, and I think by routine I had soaked a bag of white coco beans (Coco de Paimpol, to be precise), which I put on to boil. I felt I had learnt something, but I was not quite sure how to translate it. Subscribe to our Newsletter to learn more about our titles and to get updates about Events and Specials. Welcome to the updated edition of Frederik Bille Brahe’s sold-out first cookbook, All the Stuff We Cooked, born of that strange moment when we all learnt what it … When the beans are cooked, let them sit in the water until serving. 2020-mar-23 - 1,867 Likes, 118 Comments - FREDERIK BILLE BRAHE (@frederikbillebrahe) on Instagram: “HONEY, OLIVE OIL, AND VANILLA GRANOLA So this is the original recipe I did when I opened Atelier…” Later on that evening, when Caroline and Sonya were sleeping, I sat down to write some ideas and I remembered the beans. https://www.apartamentomagazine.com/product/all-the-stuff-we-cooked Next day, strain the water and cover the beans with clean water in a thick-bottomed pot. Fika is more than the tradition of having … Nothing could disturb me in that peaceful environment. 2020/03/24 - 12 Likes, 0 Comments - FREDERIK BILLE BRAHE (@frederikbillebrahe) on Instagram: “PORRIDGE I wanted to post a recipe for porridge since it’s one of the simplest most delicious…” 08009 Barcelona, Spain By browsing the site you are agreeing to this. It was an explosion—beans, the water, the vegetables, really delicious, so I took a scoop and drizzled it with olive oil and ate them in solitude. (Switzerland only). 1,797 Likes, 103 Comments - FREDERIK BILLE BRAHE (@frederikbillebrahe) on Instagram: “Im super happy that a lot of you guys asked for the zucchini recipe that I usually use at Atelier…” Put the pot on the stove, and when it’s boiling turn down the heat immediately to medium. Description. shop@apartamentomagazine.com, For general enquiries please contact us at Make sure the beans are reheated in their broth, pour a generous portion of beans and the cooking vegetables into a bowl, drizzle with fresh and delicious olive oil and a sprinkle of sea salt and black pepper. Three years ago, Frederik Bille Brahe took over a small but beautiful space in the centre of Copenhagen. Clean Eating Recipes. I felt complete. APARTAMENTO. The Bread. PRE-ORDER. PRE ORDER - Shipping from week 18 2021. We use our own and third party cookies to improve our services and ensure you get the best experience. This dish is nothing short of perfect in its simplicity. https://www.evasolo.com/en/inspiration/inspiration/eva-trio-x-frederik-bille-brahe The publication is published biannually from its headquarters in Barcelona. A personal and honest cookbook with 49 delicious recipes by danish Frederik Bille Brahe. Published by Apartamento Publishing S.L.Third edition, April 2021Dimensions: 140x210mmPages: 304Binding: soft cover, perfect boundISBN: 978-84-09-28826-7, Can't find the book you're looking for? Frederik Bille Brahe Frederik Bille Brahe has helped transform the Danish culinary scene with his laid-back, arts-inflected, contemporary vision. The lunch was nice, people enjoyed it, and I felt I did very well. ASSEMBLAGE 6, UNLEARNING by Faye Toogood. After I returned from this journey I walked around on a cloud. When it was dinner time they hadn’t finished, so we skipped the beans and ate greens. https://www.ignant.com/2021/03/05/sofi-the-bakery-berlin-germany I went over to the pot and tasted them. adv@apartamentomagazine.com. All the Stuff We Cooked is Frederik Bille Brahe’s first cookbook.Edited by Jeni Porter, it features 44 recipes for simple but thoughtful dishes, some staples from his internationally renowned Copenhagen restaurants—Atelier September, Apollo Bar, and Kafeteria—others are personal favourites that he cooks at home for his family. Clean Eating Chocolate Recipes … ALL THE STUFF WE COOKED: 49 RECIPES by Frederik Bille Brahe, Masanao Hirayama. This may take a while; what I do is I turn down the heat to 3 out of 10 and then walk for a while. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful. Add all the vegetables that’ve been chopped into big chunks. Every touchpoint was designed using the custom typeface to build a cohesive brand voice that elevates Chef Frederick Bille Brahe and chef Jakob Kjær's culinary approach to creating simple, organic Japanese and Danish recipes. "Days spent cooking with Frederik Bille Brahe" RIGATONI WITH PUMPKIN AND BURRATA. Tasty and wintery – plus fun to make. This means that every time you visit this website you will need to enable or disable cookies again. All the Stuff We Cooked: Frederik Bille Brahe, The Apartamento Magazine App is available for download for free on the App Store and Google Play. Dec 17, 2020 - 3,149 Likes, 21 Comments - FREDERIK BILLE BRAHE (@frederikbillebrahe) on Instagram: “I haven’t felt like writing for a long time but tonight I made this dish for an early family dinner…” https://www.evasolo.com/sv/inspiration/inspiration/eva-trio-x-frederik-bille-brahe Welcome to the updated edition of Frederik Bille Brahe’s sold-out first cookbook, All the Stuff We Cooked, born of that strange moment when we all learnt what it was to go into lockdown for the first time. Without thinking, I added onions, carrots, and herbs, a little garlic, and then I started boiling them slowly. The response from everyone who bought the book and cooked from it was deeply touching, and for this new edition we’ve added in five more recipes: ‘some of the stuff we cooked that didn’t make it to the first edition’, or the proverbial cherry on top. https://www.nytimes.com/2018/10/17/t-magazine/sophie-frederik-bille-brahe.html Mar 26, 2020 - 1,399 Likes, 37 Comments - FREDERIK BILLE BRAHE (@frederikbillebrahe) on Instagram: “BANANA BREAD 1 Bread: 380g AP Flour 20g Natron 10g Salt 400g Sugar 80g Rap-seeds oil … [{"id":39751136608414,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"All The Stuff We Cooked: 49 recipes","public_title":null,"options":["Default Title"],"price":2600,"weight":500,"compare_at_price":null,"inventory_management":"shopify","barcode":"9788409288267"}], Save Liquid error (product-template line 127): -Infinity%. 44 recipes by Frederik Bille BraheIllustrations by Masanao Hirayama Welcome to the updated edition of Frederik Bille Brahe’s sold-out first cookbook, All the Stuff We Cooked, born of that strange moment when we all learnt what it was to go into lockdown for the … I left the beans cooking slowly, added a little water, and continued doing what had to be done. 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