Star chef Tim Raue’s eponymous Berlin restaurant is currently ranked 58th on Restaurant magazine’s list of “The World’s Best Restaurants”, making him one of the highest-rated German chefs worldwide. In this new book, published by Callwey, he demonstrates his mastery of Asian cuisine. A comprehensive biography, illustrated with photographs from Tim’s family album, takes the reader on a journey through his life and offers insights into how he became the chef he is today. Tim also takes his fans on a culinary journey to Singapore – a trip packed with insider information and exclusive photographs – revealing the source of his inspiration. The highlight of the book, however, is the collection of 70 of Tim’s best dishes, each one illustrated with superb photography, along with his most important basic recipes. As a result, MY WAY is a unique combination – and Tim’s most personal cookbook yet.

About the Author

Tim Raue was born in the diverse Berlin district of Kreuzberg and became head chef at one of the city’s best restaurants, the former Rosenbaum, aged just 23. In 1998, Feinschmecker magazine awarded him the title of “Highest Climber of the Year” and Gault Millau crowned him “Chef of the Year” in 2007. In 2010, with his business partner Marie-Anne Raue, he opened Restaurant Tim Raue in Berlin. Two years later the Michelin Guide awarded him two stars. The San Pellegrino list of the World’s Best Restaurants recently ranked him number 34, making him the best German chef. In 2016, Raue took part in the VOX cooking show “Kitchen Impossible”, and he can also be seen in “Chef’s Table” on Netflix.

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