“My Way,“ however, is also not just another coffee table book, but one of the most personal culinary books in recent memory. The subtitle “from the gutter to the stars” sets the tone. At the same time, it is an inventory of current dishes and classics from his restaurants, first and foremost, of course, from his two-star establishment in Berlin. Of course, the release date was not chosen at random either, but with a lot of thought.
From 16.02. Netflix is showing the third season of Chef’s Table – and the award-winning series is devoting one episode to the exceptional German talent. Not only is this a very special award, it was also the incentive to get the book into stores by the release of the season in any case. By the way also immediately in an English expenditure, explained Tim Raue and Verlegerin Dr. Marcella Prior Callwey with the premiere of My Way in Hamburg.
For the presentation of the new book, Tim Rau chose the “Gute Botschaft”, the new location of Tim Mälzer, in whose TV format Kitchen Impossible Raue was also just seen again.
In addition to one or two exciting anecdotes about the creation, Raue also brought some of his signature dishes to the Alster that evening. Of course, all of these are also represented in the book, including the so wonderful wasabi king prawn. Raue then also writes about the recipe in the book: This dish reflects me like no other. If I had to boil my entire career down to one dish – it would be the wasabi king prawn. This plate has it all: different textures like crispy, tender and crunchy, hot and cold, sour, sweet salty and spicy, creamy and runny. A roller coaster ride on the palate. This plate is me.
In “My Way,” Tim Raue takes the reader on a journey through his life, recounting his success as a star chef as well as his personal downturns, while also providing insights into his private photo album. On the other hand, in the detailed recipe section, the chef takes you on a journey through culinary Singapore and reveals the sources of his inspiration – personally accompanied, peppered with expert texts and photographed by photographer Nils Hasenau.
The culinary part of the book comprises a total of seventy recipes, very clearly and precisely photographed by Joerg Lehmann. Not to be missed, of course, is the Peking duck in Tim Raue’s special version, served on three plates.
For the ambitious amateur chef, the new book offers a large fund of creative ideas and concrete recipes that are ideal for trying out one’s own art. Above all, it opens up the world of strong and powerful flavors that make Tim Raue’s cuisine so unique. Whether one would like to take on the Peking duck directly should be decided on a case-by-case basis and depending on the time horizon available. Fortunately, there are many recipes that make do with much more manageable ingredient lists and steps.
Many basic recipes complete the list of possibilities – and I’m already looking forward to spending one or the other weekend together with these records in the kitchen and to check if maybe a little secret ingredient has not been misappropriated somewhere…
My Way – Tim Raue
288 pages, Callwey
Published 27 January 2017