Berliner star chef Tim Raue may be a polarising figure both in and outside the kitchen, but one thing’s for sure: the man works wonders with ingredients. For fans, foodies and aspiring chefs out there, Raue’s recently-launched cookbook-cum-biography, “My Way“, sheds light on his some of his secrets. Dedicated to the chef’s personal and culinary journeys, the weighty 287-page tome intersperses vibrant color photography of Berlin and Singapore with 70 recipes featured in Raue’s eponymous Asian-influenced restaurant, 45 of which are dedicated to gourmet-inspired essentials, from broths to sauces and infusions. Just last year, Restaurant Tim Raue was ranked 34th in the “World’s 50 Best Restaurants” list, and the Kreuzberg-born chef is also the first German Michelin-starred chef to be featured in an episode of the Netflix series “Chef’s Table”, which premiered on 17.2.17. Whatever your opinion of him, the homegrown gastronome is proving worthy of keeping an eye on. (Text: Victoria Pease / Photos: Joerg Lehmann / Nils Hasenau c/o Callwey Verlag)
Tim Raue “My Way” (Callwey Verlag, 2017) €49.95, available for purchase here.
