Mangal II: Stories and Recipes

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

Squid-ink flatbreads with cod’s roe, mapo tofu with hash browns and fried eggs, and foie gras and cherry doughnuts – it’s thanks to chef Lee Tiernan’s ability to fuse myriad on-trend tastes and underused ingredients with open-fire cooking techniques that Black Axe Mangal has quickly reached cult status. This, the London restaurant’s much awaited cookbook, […]

Brutto ma buono – ugly but good. This is the food of Florence – rigorously simple, few ingredients, exceptionally good. Anchovy with cold butter and sourdough Penne with tomato and vodka Sausages with braised lentils and mustard Roasted squash with borlotti bean and salsa verde Country-style bread and tomato salad 3-ingredient meringue hazelnut cookies The food […]

This is a blueprint, you could say, for how to live a good life, eat well, and be happy.’ Atelier September: A place for daytime cooking is the first cookbook dedicated to the renowned Copenhagen restaurant, featuring recipes from owner Frederik Bille Brahe, who grants exclusive access to Atelier September’s most iconic dishes. Eighty-six recipes offer […]