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- Details
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The 104 recipes reflect Apollo’s setting as a museum café: smaller dishes, casually elegant, vegetable-dominant, and designed to be both beautiful and unfussy. While grounded in Danish ingredients and aesthetics, Brahe and head chef Yuta Kurahashi draw freely from Japanese and French traditions—a deep-fried herring served with shiso ponzu, or a dish of citrus-marinated root vegetables arranged like a still life.
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320 pages
Hardcover
8.5” x 11.7”
