360° Berlin (English)

von Katharina and Tim Raue
neu

Erscheinungsdatum: 17.09.2026
Ausstattung: Gebunden mit Surbalin, Heißfolie, Tiefprägung und Leseband
Seitenanzahl: 240
ISBN: 978-3-7667-2944-6
Der Titel wird am 17.09.2026 erscheinen.
Jetzt per E-Mail vorbestellen an callwey@verlegerdienst.de*

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Der Titel wird am 17.09.2026 erscheinen.
Jetzt per E-Mail vorbestellen an callwey@verlegerdienst.de*

*Geben Sie Ihren Name, Adresse, Titel, ISBN-Nummer und Menge ein.

• Tim Raue’s highly personal view of Berlin – with insider tips and favourite spots
• Recipes to recreate at home, spanning Berlin classics, everyday cooking and modern cuisine
• Cookbook, city portrait and signature title in one – Berlin as authentic as never before

TIM RAUE REVEALS THE TASTE OF THE CAPITAL

Berlin is raw, direct and full of flavour—and few know its culinary landscape as well as Tim Raue. This book presents his personal Berlin from a unique perspective: inspired by the panoramic view from Berlin’s iconic TV Tower, it leads out into the city’s distinct neighbourhoods, to restaurants, insider spots and places that define the capital.
From breakfast through late night, six culinary journeys unfold across Berlin, enriched with recipes to recreate at home, personal recommendations, neighbourhood walks and stories of the people and places that shape its taste. The result is an intimate portrait of Berlin—told by a chef who grew up here, was shaped by the city and continues to influence it today.

The book is also available in a German-language edition, published under ISBN 978-3-7667-2927-9.

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Katharina and Tim Raue

Katharina Raue has dedicated her life to pleasure and all things beautiful. She is an avid foodie who knows the culinary scene inside out, thanks to her many years as editor-in-chief of the trade magazine Rolling Pin. The Austrian native now runs Studio Raue, working as a freelance copywriter, graphic designer, host, and interior designer, and lives in Berlin with her husband, Tim Raue.

Tim Raue is one of Germany’s most influential chefs, known for his distinctive and precise cuisine. With this book, he presents his fifth title with Callwey—and his second to be published in English—offering a more personal, approachable and authentic portrait of Berlin than ever before.