"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 Apollo’s signature style: playful, elegant, and rooted in a dialogue between Danish cooking and Japanese, French, and Italian cuisines. With its colourful palette and defining sense of chic, green gastronomy, Apollo follows the much-loved and low-key All the Stuff We Cooked and the wildly successful Atelier September: A Place for Daytime Cooking. Perfect for dinner party cooking, this is Frederik at his most expressive and collaborative. Edited by Jeni Porter and captured on film by photographer Nikolaj Møller, Apollo also explores how a group of talented friends came together to create the space, its textures, artworks, and atmosphere—setting the scene for a restaurant where delicious food, friends, music, art, design, and wine all meet, collide, clash, and coalesce. Apollo is that really good party you never want to end."

"For the 10th anniversary of Apartamento Cookbooks, we’re delighted to bring you Cookbook #10: APHRODISIACS. Seductively illustrated by Sainte Maria, and filled with 16 recipes from lovers, ex-lovers, and food lovers from around the world, this volume unravels the obscure, the historical, the deeply personal, and the brand new world of aphrodisiacs. Forget the clichés—this isn’t your usual chocolate-and-oyster story. Instead, sip a rosewater and cherry cocktail to mend a broken heart, fry up spiced plantains to keep it warm, test your luck with a steamy mussel game for date night, or pull apart a pavlova to divine whether he loves you or loves you not. Romantic, playful, shy, obsessive, enduring—every dish is proof that love never looks the same twice. A decade of culinary antics has taken us from Winter Soups to decadent Cakes and Desserts to Sandwiches! (now back in print and ready for your kitchen). With APHRODISIACS, we invite you to yearn, to confess, to make a mess, and to never apologise for wanting more. Featuring: Alessandro Giannatempo, Anna Archibald & Kevin Serai, Chuck Cruz & Hailee Catalano, Don Cabbage, Flora Manson, Gloria Kabe, Helena Fradera, Jamie Lee, Kitty Coles, Lila Steinkampf, Mehreen Karim, Mia H., Rosie Kellett, Stephanie Stamatis, Sydney Lynn Carlson, and Yukiyasu Kaneko. About the illustrator: Sainte Maria is a Russian-born artist and illustrator whose hand-painted works have earned international acclaim and collaborations with global brands. Influenced by naïve art, children’s drawings, and Matisse, her practice blends graphic design, minimalist abstraction, and elements of Asian traditional art and Scandinavian design, creating a world that is at once pure, whimsical, and sophisticated. We will donate 20% of the profits generated by this book to American Near East Refugee Aid (ANERA), a non-governmental organisation that helps refugees and neglected communities in Palestine, Lebanon, and Jordan."

Drawings by Orfeo Tagiuri.

Featuring: Alex Loveless, Alison Roman, Anthony Ha & Sadie Burns, Bre Graham, Canvis Nous, Cynthia Shanmugalingam, Imogen Kwok, Jago Rackham, Jason Stewart, Jiro Hsu & Michael Janczewski, Nadia Gilbert, Naiara Sabandar, Nicolai Nørregaard, Rirkrit Tiravanija, Sumin Kim, and Zélikha Dinga.

We will donate 20% of the profits generated by this book to American Near East Refugee Aid (ANERA), a non-governmental organisation that helps refugees and neglected communities in Palestine, Lebanon, and Jordan.

Nearly ten years after the series first began, a new volume brings together three instalments of Cooking with Scorsese, an ongoing homage to the experience of food in film. In this collection of screenshot sequences extracted from the history of cinema, food becomes a character, a plot point and a sensory experience – with dishes made to sadden, gladden, entertain and seduce. Cooking with Scorsese & Juzo Itami & John Hughes & Gabriel Axel & Jeremiah Chechik & Tran Anh Hung & Campbell Scott & Stanley Tucci & Nora Ephron & Stephen Chow & Li Lik-chi & Ang Lee & Francis Ford Coppola & Gary Marshall & Park Chul-soo & Wes Anderson & Bob Giraldi & Naoko Ogigami & Tomoaki Akune & Junichi Mori & David Kaplan & Naomi Kawase & Paul Thomas & Danny DeVito & Harmony Korine & Jim Jarmusch & Bong Joon-ho & Sharon Maguireo & others.

Since its humble beginnings as a London food stall, BAO has amassed a cult following of hungry fans with its Taiwanese-inspired cuisine and sleek design sensibility. BAO’s first book reveals the top-secret recipes behind 100 of its most beloved dishes – from the traditional steamed buns of its name to Taiwanese fried chicken, soul-warming beef noodles, snack-size xiao chi, and more.
Every BAO restaurant reflects a unique element of Taiwanese eating culture. The book follows suit, with chapters exploring each restaurant’s inspiration – Taipei night markets and grill houses, noodle shops and cafés – along with its creative interpretation.

Part cookbook, part manifesto, BAO weaves together delicious recipes, lively stories, evocative photography, and playful illustrations to inspire BAO super-fans and curious home cooks alike.

À défaut de pouvoir partir loin, faisons-nous plaisir et dépaysons-nous avec la découverte des épices ! Très complet, ce guide nous permet d’apprendre à reconnaître dans le détail les caractéristiques de chaque épice, ainsi que sa base aromatique. Pour nous initier à leurs saveurs, l’auteur va également nous montrer comment les assortir, les mélanger entre elles, et en dévoiler bien d’autres spécificités. On embarque ainsi pour un tour du monde des assaisonnements à travers plus de soixante-cinq recettes, aussi bien salées que sucrées, pour mettre en pratique notre apprentissage. Alors, n’hésitez pas, lancez-vous dans l’expérience de cet univers fabuleux !

From the creators of Modernist Cuisine comes a title that translates the art of fine dining to classic home dishes and brings restaurant quality delicacies to the amateur’s kitchen. This 456-page volume includes all the essential information to stock and run a modern home kitchen. Recipes, equipment guidance, and ingredient advice are illustrated with helpful step-by-step photos in all the quality and quirkiness that made this book’s predecessor such a hit.

Originating in 1950, Il Cucchiaio d’Argento, first published in English by Phaidon as The Silver Spoon, is the ultimate compilation of traditional home-cooking Italian dishes. A global bestseller, this book, together with its many offshoots, has taught home cooks around the world how to cook like an Italian and enrich their lives with fresh ingredients and delicious recipes.

Junghyun (JP) Park is an acclaimed chef born and raised in Seoul. With his wife, Ellia Park, they run four restaurants in New York – Atoboy, Naro, Seoul Salon, and Atomix (2 Michelin stars, 3 stars from the New York Times). In 2022, Atomix received the Art of Hospitality Award from The World’s 50 Best Restaurants, and achieved No. 8 in World 50 Best 2023, the top restaurant in North America. In 2023, Park won the James Beard Award for Best Chef: New York State.

Jungyoon Choi is a chef, culinary researcher, and writer with 25 years of experience working in Spain, Australia, and Korea.  Over the past decade, she trained at Alicia Foundation and El Bulli and now she is executive R&D chef of the Korean Culinary & Fermentation Research Center at Sempio Foods. She is Academy Vice Chair of Korea & China for The World’s 50 Best Restaurants.

The Pasta Workshops is the brainchild of Christian Holstad and Sissi Daniela Oliveri. Starting from the similarity between modeling clay and kneading fresh pasta, they initiated a workshop at the Academy of Fine Arts in Bologna (where Sissi teaches the Performing Techniques for the Visual Arts course) with the intention of giving students an experience that would encourage them to explore new approaches and modes of expression that do not conform to traditional techniques. Thus, instead of clay and ceramics, pasta, a raw sculptural material with which to develop new edible art forms, was used. The workshop, extended over three academic years (2020-2022), was also part of the riparAzioni - Re-elaborate to art project, designed by the Academy of Fine Arts of Bologna for the PON METRO program, coordinated by the City of Bologna and funded by the European Union.