The new book by Berlin star chef Tim Raue is dedicated to the classic cuisine of French bistros and brasseries. Published by Callwey Verlag, Rezepte aus der Brasserie (“recipes from the brasserie”) is Tim Raue’s personal journey across Paris, documenting the milestones of his apprenticeship and his everlasting culinary journeys. His love for the brasserie has uncovered historical and modern elements and in the end he looks enthusiastically into the future. Of course he also presents his three Colette restaurants.
The book was written by Katharina Raue, with photography by Joerg Lehmann. It is divided into three main sections: The entrée is an evocative magazine, followed by factual and concrete recipes, concluded with a register of tips and glossary that range from personal to rational. The typefaces are used accordingly: Heike Czerner’s combination of BridgeText plus Bridge Head and Cera encompasses a range from the atmospheric to the factual. As designer Heike Czerner wrote in an axial:
For me, the Bridge typefaces represented the French typography well, while they are well readable in text and have an enormous formal appeal in large headlines.
The cover features Edelgotisch, which was chosen for its similarity to French Art Nouveau letterforms, like Hector Guimard’s work for Paris Metro made at the beginning of the 20th century. The recipes section additionally uses Obsidian to strengthen the visual connection to the Colette Restaurant’s website.