Eighty-six recipes from Copenhagen's beloved daytime restaurant. Comprised of recipes for breakfast, lunch, apéro, sweets and brilliant condiments this book can be labor intensive, but many of the recipes are approchable. The compté omelet, which involves six ingredients is fantastic, as is the avocado mad (toast), the anchovy toast and the summer salads. Written by Frederik Bille Brahe, edited by Jeni Porter and photographed by Rasmus Weng Karlsen.
◦ 11 7/8" x 8.5"
◦ 256 Pages
3 in stock
