Geboren in Berlin-Kreuzberg war dieser Weg an die Spitze so nicht vorgezeichnet. In MY WAY erzählt Tim Raue davon, wie er wurde, was er ist und gibt tiefe Einblicke in seinen Werdegang. In seiner grossen Werkschau präsentiert er seine 70 besten Rezepte und die 40 wichtigsten Grundrezepte. MY WAY – Tim Raue‘s persönlichstes Kochbuch!
TIM R AUE MY WAY
TIM RAUE zählt zu den internationalen Spitzenköchen.
TIM RAUE my way
TIM RAUE my way
2 016
In a sporty stance, Chinatown, Singapore
The blue chef’s jacket is still my suit of armor, in which I focus on clearing away anything that causes problems. I’ve become freer, but not gentler, toward myself. Every day I fight with myself to improve both as a chef and a person. When my staff’s strength wanes, I’m still the one who gives them that crucial boost which distinguishes winners from losers. The fact that many of my chefs have stuck with me for years also proves I’ve done something right in this respect. This continuity allows us to cook at our high level and to keep improving. These interactions, where knowledge is shared at every level and no one is left toiling away at their station with a tunnel-vision approach, are a critical factor in us being light years ahead of where we were when we first opened. They are what hoisted us into thirtyfourth place on the World’s 50 Best Restaurants list in 2016, claiming the crown of Germany’s best restaurant — an accolade beyond compare. Our super-efficient processes mean we avoid the highly aggressive stress commonly found in kitchens. At the Swissôtel, we slogged away like pigs, day in, day out, under the glaring neon lights.
At Restaurant Tim Raue, we turn the lights off during service time, and operate only using the spotlights at the individual stations. This calms the mind. We spend the entire day continuously preparing so that, by the evening, we’re cruising. We briefly hit the throttle, but we’re never really struggling. I also protect my chefs from this stress because I know what it can do to you. For example, I didn’t notice that one of my most loyal chefs, who had been with me for years, was burned out, and I still berate myself for that to this day. My staff get three weeks’ vacation during the summer. “Every day I fight I make sure errors are with myself to improve both analyzed clearly — as a chef and a person.” through dialogue and much less foul language. I’ve become more precise in this area too. I explicitly tell people how I want things, and spare myself the aggravation. In many ways, I’m different to the reputation that still precedes me. People often expect a tattooed tyrant who can’t string two sentences together, and who pelts his chefs with vegetables. They’re puzzled
C R E AT I N G YO U R S E L F
Presence and author ity 067
What I won’t be doing again is reducing the sweetness, sourness, or intensity of my cooking. I did that in the early years at Restaurant Tim Raue as a way of following up my first star with a second. I toned things down by 15 percent, which was an important learning curve. Many guests started showing a level of enthusiasm I had never seen before. This “taming” had made my dishes easier to understand — but they still represented me. Taking out even more sweetness, sourness, and intensity — the holy trinity of my cooking — would mean renouncing everything I had achieved over the last few years. I can’t do that, not even for the sake of a third star, despite declaring not so long ago that achieving a third star was my main aim. But I’ve learned not to be dogmatic about things, and to instead adapt when the situation requires it. The notion of evolution has fascinated me ever since my caravan hideout days in Bruchköbel. Evolution means further developing in order to survive. It’s about adapting at the right moments in order to grow. Right from childhood, my life had always been about survival — not only physical, but also mental; to not fall by the wayside as a person. My cooking expresses my evolution, which is why it is like an art form for me. I conjure up the flavor combinations myself. You can’t learn how to combine mango and violet, or tomato and galangal. You create it. Since I can’t go any higher, I’ve decided to go broader. At La Soupe Populaire in Berlin, I’m continuing, at a high level, what I started at the Kaiserstuben: cooking typical Berlin dishes like
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when they instead encounter a direct but affable, articulate, and polite young man; it almost ends up being a bigger surprise than my dishes. My team knows the liberties they can take — but they are also well aware what riles my old inner street fighter, who does not tolerate negligence. Due to the authority I have over my plates, however, I’m no longer just focused on myself. Like a yogi, I can stand at a station with my eyes closed and sense whether someone needs a break, or whether it’s a day when someone lacks the will to give of their best and be a winner. I no longer have any thugs working the hotplates; instead, it’s the Philipp Lahm (a German soccer player) generation. They know they only ever win or lose as a team. That’s also why I mustn’t be the only one showing off the shiny gold medal. I know my place. I know the areas in which I’m better than others — and that includes telling the world about our culinary feats in the kitchen.
“Evolution means further developing in order to survive. It’s about adapting at the right moments in order to grow.”
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Chinese dried goods store, with lots of new treasures for my kitchen, Chinatown, Singapore
RECIPES
dim sum
12 0
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BAMBOO FUNGUS, SCALLOP MUSCLE & GINSENG The bamboo fungus, known as “bamboo piths” in Hong Kong, has a unique, spongy texture. It absorbs the liquid in which it cooks, in our case a stock made from chicken and ginseng, refined with the acidity of limes and the heat of Combava chile from Mauritius. Bamboo piths are often filled and steamed in China; in this recipe, we use a combination of rich bone marrow and delicately nutty scallops.
dim sum: 2 0 BA M BO O F U N G I 1 L B 1 ½ O Z ( 5 0 0 G ) S C A L LO P M U S C L E , F I N E LY D I C E D 1 L B 1 ½ O Z ( 5 0 0 G ) B E E F BO N E M A R ROW,
Fold over the plastic wrap and twist together to make a parcel. Cook the parcels for 8 minutes in water heated to 185°F (85 °C). Let cool, then remove the plastic wrap. Reheat the dim sum in a bamboo steamer before serving.
garnish: F O R E AC H P E R S O N . . . 2 S L I C E S G I N S E N G RO OT 4 C O O K E D C A R ROT BA L L S 4 C O O K E D C E L E RY RO OT BA L L S
C O O K E D A N D F I N E LY D I C E D
4 S L I C E S S P R I N G L E E K , SAU T É E D
10 ½ O Z ( 3 0 0 G ) C H I C K E N ST U F F I N G
I N A WO K
(➞ see basic recipes) ½ C U P ( 12 0 M L ) N I S H I K I D Ô R I M A R K E T
½ E S P R E S S O S P O O N ( 1. 2 5 M L ) B RO C C O L I
ginseng broth:
PERSINETTE® CRESS
WA SA B I PA ST E ½ C U P ( 12 0 M L ) C H E F SAU C E
F LOW E R S
4 ½ C U P S ( 1 L ) C H I C K E N B ROT H
(➞ see basic recipes)
(➞ see basic recipes)
C O R N I S H S E A SA LT
2 ¼ O Z ( 6 G ) G I N S E N G RO OTS 10 T B S P ( 15 0 M L ) RO S E ’ S L E MO N C O R D I A L
Soak the fungi for 1 hour in lukewarm water. Halve the fungi, cutting the ends straight. To make the filling, combine the scallop muscles, bone marrow, chicken stuffing, wasabi paste, and chef sauce in a bowl and season with Cornish sea salt. Place 20 bamboo fungus pieces on separate 6 × 6 in (15 × 15 cm) squares of plastic wrap, put 1 tablespoon of filling on top and cover with a second piece of bamboo fungus.
2 T B S P ( 3 0 M L ) C OM BAVA C H I L I PAST E Z E ST O F 3 L I M E S 7 T B S P ( 10 0 M L ) L I Q U I D B U T T E R
In a saucepan, combine the chicken broth and the ginseng. Bring to a boil, then simmer for 30 minutes. Turn off the heat and let the broth infuse for 1 hour. Remove the ginseng roots and set aside. Add all the remaining ingredients to the broth and bring back to a boil. Pour 5 tablespoons (80 ml) per person into each bowl.
RECIPES
dim sum
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JAPANESE TUNA PIZZA We invented this Japanese tuna pizza after hearing about Wolfgang Puck’s legendary salmon pizza in LA. This dish brings together a variety of temperatures and textures, at the same time appealing to many people as everyone is familiar with pizza. In fact, authentic pizza dough did not really go well with a topping of tuna sashimi and crunchy yellow radish. With a little luck, and even more happenstance, I came across the Indian roti prata dough, which is fried at a high heat and turns out wonderfully crispy. Thus was born a dish which we serve not only as dim sum at Restaurant Tim Raue, but which also quickly advanced to the dish of choice with diners at my Hanami by Tim Raue casual Asian dining restaurant on the Mein Schiff 5 cruise ship.
dim sum dough:
topping:
garnish:
10 D I S K S O F ROT I P R ATA D O U G H ,
2 L B 3 ¼ O Z ( 1 KG ) T U N A F I L L E T, SAS H I M I
F O R E AC H P E R S O N . . .
4 I N ( 10 C M ) D I A M E T E R
Q UA L I T Y
8 S M A L L C U B E S O F J A PA N E S E Y E L LOW
V E G E TA B L E O I L
7 T B S P ( 10 0 M L ) H OT BA N A N A K E TC H U P
RADISH
5 T B S P ( 8 0 M L ) M U S H I SAU C E
2 P I N C H E S O F WASA B I S E SA M E S E E D S
(➞ see basic recipes)
2 PINCHES OF PIMENT D’ESPELETTE
8 T B S P ( 12 0 M L ) F I N E LY C H O P P E D
8 ST E M S O F C I L A N T RO C R E S S
In a frying pan, fry each dough disk in 2 tablespoons (30 ml) of oil on both sides until crispy.
C I L A N T RO ST E M S 6 T B S P ( 9 0 M L ) P E E L E D A N D F I N E LY DICED GINGER
Cut the fish into ½ in (1 cm) dice. Stir together the remaining ingredients and marinate the tuna in the mixture. Divide the mixture between ten circular cookie cutters 3¼ in (8 cm) in diameter.
RECIPES
meat
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VEAL, SHISO & JALAPEÑO This veal composition is a wonderfully summery meat dish. It tastes best of all when partnered with a bottle of the magnificent “Zieregg” Sauvignon Blanc produced by my friend Armin Tement in Styria! veal: 10 V E A L C H E E K S CLARIFIED BUTTER C O R N I S H S E A SA LT
Sear the veal cheeks in the butter over high heat. Season with salt, vacuumize, then steam in a Rational CombiMaster for 11 hours at 180 °F (82 °C).
Combine the veal head terrine, poultry stuffing, shiso leaves, and chef sauce. Put 1½ oz (40 g) of the mixture onto each wonton wrapper. Close the wrappers over the filling and steam in a bamboo steamer for 6 minutes.
chili sauce, and chef sauce and let cool. Transfer to a pastry bag and fit the bag with a 1¼ in (3 cm) diameter tip.
apple and celery gel: 4 ½ T B S P ( 7 0 M L ) P I N K L A DY A P P L E J U I C E 3 ½ T B S P ( 5 0 M L ) C E L E RY J U I C E
apple and celery broth:
A T R AC E O F V I TA M I N C P OW D E R 1 TS P ( 1. 5 G ) AGA R AGA R P OW D E R
14 T B S P ( 2 0 0 M L ) P I N K L A DY A P P L E J U I C E
Stir the two juices together, season with the vitamin C powder, and thicken lightly with a little xanthan.
Stir both juices together to combine, flavor with the vitamin C powder, and bring to a boil. Stir in the agar agar powder and simmer for 3 minutes. Pour the mixture into a container and let cool. Process the mixture in a Thermomix until smooth, then transfer to a spray bottle.
celery root paste:
garnish:
1 C E L E RY RO OT, D I C E D
F O R E AC H RO L L . . .
2 TBSP (3 0 ML) LEE KUM KEE C H AR S I U SAUC E
1 S L I C E O F P I N K L A DY A P P L E ,
2 TBSP (30 ML) HONEY
1¾ × 2¾ IN (4.5 × 7 CM)
C O R N I S H S E A SA LT
1 TSP (5 M L ) P I N K L A DY A P P L E D I C E
G RO U N D W H I T E P E P P E R
2 D OTS O F J A L A P E Ñ O G E L
10 T B S P ( 15 0 M L ) C E L E RY J U I C E
jalapeño sauce:
2 T R AC E S O F V I TA M I N C P OW D E R X A N T H A N G UM
4½ CUPS (1 L) BEEF TEA ( ➞ see basic r ecipes) 14 T B S P ( 2 0 0 M L ) RO S E ’ S L E MO N C O R D I A L 2 PICKLED JALAPEÑO PEPPERS, PUREED 2 TBSP (30 ML) JALAPEÑO MARINADE ½ T B S P ( 4 G ) J A L A P E Ñ O P E P P E R P OW D E R ½ C U P P U S 1 T B S P ( 10 0 G ) M U S C OVA D O S U GA R C O R N I S H S E A SA LT C O R N STA RC H
In a saucepan, bring the beef tea, lemon cordial, pepper puree, marinade, ground pepper, and sugar to a boil, season with the salt and thicken with the cornstarch.
veal head dim sum:
10 T B S P ( 15 0 G ) J A PA N E S E M AYO N N A I S E
(➞ see basic recipes)
½ C U P ( 12 0 M L ) R E D C H I L I SAU C E
1 FILLETED LIME SEGMENT
(➞ see basic recipes)
¼ SHISO LEAF
2 T B S P ( 6 0 M L ) C H E F SAU C E
3 T B S P ( 4 5 M L ) F I N E LY C H O P P E D C E L E RY
(➞ see basic recipes)
L E AV E S
Combine the celery root dice with the char siu sauce and the honey, then season with salt and pepper. Wrap in aluminum foil, place on a baking sheet and steam in a Rational CombiMaster for 90 minutes at 320 °F (160 °C). Put the mixture onto a wooden board and roughly chop. Stir in the mayonnaise,
Roll up the apple slices and fill them with a little celery root paste ( s e e l e f t ) and the other ingredients. Sprinkle the ends of the rolls with chopped celery leaves.
7 OZ (200 G) HÖLLERSCHMID VEAL HEAD T E R R I N E , F I N E LY D I C E D 4 ¼ O Z ( 12 0 G ) P O U LT RY ST U F F I N G (➞ see basic recipes) 6 SHISO LEAVES, CUT INTO PAPER-THIN SLICES 6 T B S P ( 9 0 M L ) C H E F SAU C E (➞ see basic recipes) 2 ( 7 O Z / 2 0 0 G ) PAC K AG E S H A P PY BOY WO N TO N PA ST RY
meat
RECIPES
MAIALE AL SUGO Life is unpredictable, and sometimes there is a pleasant surprise. Thus, a few years ago, regulars at the restaurants who had become friends invited me to Sicily. They were so taken by the landscape, the people, and especially the food and the wine that they had bought a house there that was large enough to accommodate guests. I had no particular affinity for Italian cuisine, and even less for Italy’s wines, but before long, my friends’ enthusiasm rubbed off on me. It is the simplicity of many Italian dishes that I find particularly captivating. In fact, the following recipe consists only of pork belly braised in tomato sauce. Because of its simplicity you can tell immediately if it has been cooked with love. If you ever travel to Sicily, you really must visit Noto (Café Sicilia), Chiaramonte Gulfi (Ristorante Majore), and Modica (Dolceria Bonajuto & Caffè Adamo), and drink the wines of C&S Biondi, Tenuta delle Terre Nere, and Donnafugata. You won’t regret it!
sugo:
maiale:
6 ½ L B ( 3 KG ) C A N N E D DAT T E R I N O
6 ½ L B ( 3 KG ) C U R E D P O R K B E L LY
TOM ATO E S 5 C U P S ( 9 0 0 G ) M U S C OVA D O S U GA R 3 C U P S P LU S 2 T B S P ( 7 5 0 M L ) M U S H I SAU C E (➞ see basic recipes) 6 T S P ( 4 5 G ) G RO U N D STA R A N I S E 6 T B S P ( 2 0 G ) V E RY F I N E LY D I C E D G I N G E R
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In a saucepan, combine all the ingredients and bring to a boil. Cover with a lid and simmer for 15 minutes. Transfer to a Thermomix and puree, then return to the saucepan.
Cut the pork belly into three pieces of 2 lb 3¼ oz (1 kg) each. Vacuumize the pieces and steam them in a Rational CombiMaster for 10 hours at 180 °F (82 °C). Take the pork out of the bags and remove the rind. Cut the meat into 2 in (5 cm) dice. Add the pork belly dice to the sugo and simmer everything for 30 minutes.
White onion cream
Young ginger
——
7 T B S P ( 10 0 M L ) V E G E TA B L E O I L 14 T B S P ( 2 0 0 M L ) M U S H I SAU C E ( ➞ s e e N o . 19 ) 14 T B S P ( 2 0 0 M L ) R I C E V I N E GA R 5 T B S P ( 8 0 M L ) R E D C H I L I SAU C E (➞ see No. 28) 4 TBSP (60 ML) LIME JUICE
Blend all the ingredients in a Thermomix for 3 minutes on Speed 4.
37 Vanilla blancmange
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3 ½ T B S P ( 5 0 G ) H E AV Y C R E A M 3½ TBSP (50 ML) MILK A T R AC E O F VA N I L L A S E E D S 1 E G G YO L K 1 T S P ( 4 G ) C O R N STA RC H ½ T B S P ( 8 G ) S U GA R 3 0 S T R I P S O F Z E ST F ROM U N T R E AT E D L E MO N S
In a sauté pan, bring the cream to the boil with 2 tablespoons (30 ml) milk and the vanilla seeds. Stir together the egg yolk and the cornstarch, the sugar, and the remaining milk and lemon zest, then stir into the boiling milk. Cook, stirring constantly, until the mixture starts to thicken. Take off the heat and let cool.
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6 ²/³ C U P S ( 1 KG ) P E E L E D A N D D I C E D W H I T E ONIONS 3 1/³ C U P S ( 5 0 0 G ) P E E L E D A N D C H O P P E D C E L E RY RO OT 4 T B S P ( 6 0 M L ) GA R L I C O I L ( ➞ s e e N o . 9 ) C O R N I S H S E A SA LT 5 TBSP (80 ML) MILK 1 /³ C U P ( 8 0 M L ) C L A R I F I E D B U T T E R 3 T B S P ( 4 0 M L ) M U S H I SAU C E ( ➞ s e e N o . 19 ) 1 ½ T B S P ( 2 0 M L ) C H E F SAU C E ( ➞ s e e N o . 2 )
Put the onions, celery root, and garlic oil into a deep baking pan. Sprinkle with salt and cover with a baking sheet. Cook in the oven at 365 ºF (185 ºC) for 90 minutes. Put the cooked vegetables, milk and clarified butter into a Thermomix and blend. Season the cream with mushi sauce, chef sauce, and salt.
40 White pearl onions
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14 T B S P ( 2 0 0 M L ) TA R R AG O N V I N E GA R 14 T B S P ( 2 0 0 M L ) J A L A P E Ñ O M A R I N A D E ²/³ C U P ( 15 0 G ) S U GA R 6 ¼ C U P S ( 1 KG ) P E E L E D P E A R L O N I O N S
In a saucepan, combine the tarragon vinegar, jalapeño marinade, and the sugar, and bring to a boil. Add the pearl onions and simmer for 10 minutes. Take off the heat and let cool. Vacuumize and let infuse for 24 hours.
RECIPES
Thai vinaigrette
basic recipes
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36
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2 L B 3 ¼ O Z ( 1 KG ) YO U N G G I N G E R , UNPEELED 1¼ CUPS (300 ML) GINGER JUICE 14 T B S P ( 2 0 0 M L ) R I C E V I N E GA R 1 /³ C U P ( 10 0 G ) AGAV E N E C TA R
Cut the ginger into 1 mm slices and place them in a deep baking pan. In a saucepan, bring all the remaining ingredients to a boil. Let cool, then pour over the ginger slices and let the ginger marinate overnight.
42 Yuzu marmalade
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6 C U P S ( 1 KG ) F I N E LY C H O P P E D Y U Z U F L E S H AND PEEL 14 T B S P ( 2 0 0 M L ) Y U Z U J U I C E 1 ²/³ C U P ( 3 0 0 G ) M U S C OVA D O S U GA R 2 T B S P ( 8 G ) AGA R AGA R P OW D E R
In a saucepan, combine the yuzu flesh, peel, and juice with the sugar and bring to a boil. Stir in the agar agar powder and simmer for 5 minutes. Transfer the mixture to a bowl and let cool, then process in a Thermomix until smooth.
Wasabi mayonnaise
——
7 TBSP 1 /³ C U P 1 TBSP (➞ see 1 TBSP SAU C E
( 10 0 G ) J A PA N E S E M AYO N N A I S E ( 4 0 G ) G R AT E D F R E S H WA SA B I ( 15 M L ) G R E E N C H I L I SAU C E N o . 13 ) ( 15 M L ) TA BA S C O G R E E N P E P P E R
Combine all the ingredients.
acknowledgments The recipes and dishes were created by ...
—— T I M R AU E , C H R I ST I A N S I N G E R , P H I L L I P B E N D E L , C H R I STO P H E R W E C K E R , DA N I E L M A RG , K A I W E I GA N D , E R I K S C H M I T Z , J A N S E M M E L H AC K , J U L I A N G E L D M AC H E R , L I O N S C H I R M E R , J E N S H I L D E B R A N DT, J O N AS M E RO L D
With thanks to our restaurant team ...
—— M A R I E -A N N E R AU E , A N D R É M AC I O N GA , M E L A N I E R E I F H O F E R , BA B S I G E I S L E R , K AT H A R I N A BA M BAC H , C I N DY K AYM L I N G , SA B R I N A K L E W E R , R A F FA E L R E I C H A R DT, PAU L F R Ö H L I N G , F E L I X F U C H S , D U N J A R AU E R , A N N I K A K I S S L I N G , C AT H R I N E H E R R M A N N , T H I T H U H U O N G T R A N , E L E N A LO P E Z , H AS R E T Ö Z D U R A K , Z O E VO N PAW E L S Z , E M M A H Ü T T, H I J Ö R D I S R Ä T H E R , J A N A H Ö N N I G E , KEVIN TRENN
With thanks to our partners and suppliers ...
—— LO H B E RG E R K Ü C H E N Z W I E S E L K R I STA L LG L AS 18 7 2 ASA S E L E C T I O N W I N T E R H A LT E R T H E R MOM I X B E R- B E K
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M E T RO W E I H E O B ST & G E M Ü S E F R I S C H E PA R A D I E S L I N D E N B E RG FLEISCHEREI HÖLLERSCHMID OT TO G O U R M E T D E U TS C H E S E E MAÎTRE PHILIPPE & FILLES V I N H - LO I NISHIKIDÔRI MARKET TERRA
imprint SEI T 1884
© 2 017 V E R L AG G E O R G D . W. C A L LW E Y G M B H & C O . KG ST R E I T F E L D ST R A S S E 3 5 , 816 7 3 M U N I C H , G E R M A N Y B U C H @ C A L LW E Y. D E PHONE: +49 89 436006-0 W W W. C A L LW E Y. D E W W W. FAC E BO O K . C OM / C A L LW E Y W W W. I N STAG R A M . C OM / C A L LW E Y I S B N 9 78 - 3 - 76 6 7 - 2 2 71 - 3 1 ST E D I T I O N 2 017
—— G E R M A N N AT I O N A L L I B R A RY B I B L I O G R A P H I C A L I N F O R M AT I O N T H E G E R M A N N AT I O N A L L I B R A RY H AS L I ST E D T H I S P U B L I C AT I O N I N T H E G E R M A N N AT I O N A L B I B L I O G R A P H Y; D E TA I L E D B I B L I O G R A P H I C A L I N F O R M AT I O N C A N B E D OW N LOA D E D F ROM < H T T P : / / D N B . D - N B . D E > . T H E BO O K A N D A L L I T S PA RTS I S CO PY R I G H T- P ROT E C T E D . A N Y U S E O U T S I D E T H E ST R I C T L I M I TAT I O N S O F CO PY R I G H T L AW W I T H O U T T H E P U B L I S H E R S ’ E X P R E S S P E R M I S S I O N I S F O R B I D D E N A N D P U N I S H A B L E BY L AW. T H I S A P P L I E S I N PA RT I C U L A R TO R E P RO D U C T I O N , T R A N S L AT I O N , M I C RO F I L M STO R AG E , A N D E L E C T RO N I C STO R AG E A N D P RO C E S S I N G SYST E M S . T H I S BO O K I S A Q UA L I T Y P U B L I C AT I O N BY C A L LW E Y: I T WAS P R I N T E D A N D BO U N D I N G E R M A N Y BY O P T I M A L M E D I A G M B H IN RÖBEL / MÜRITZ. W E H O P E T H AT YO U W I L L E N J OY T H I S BO O K : P R O J E C T M A N AG E R : A N N E - S O P H I E Z Ä H R I N G E R T E X TS PA RT 01 A N D PA RT 0 2 : ST E FA N A D R I A N E D I TO R I A L : BO O K W I S E M E D I E N P RO D U KT I O N G M B H , M U N I C H E N G L I S H T R A N S L AT I O N : SY LV I A G O U L D I N G , E M I LY P L A N K C O PY- E D I T I N G A N D A M E R I C A N E D I T I O N : J U L I E B RO O K E , M I K E G O U L D I N G P R O O F R E A D I N G : SA R A H B LOX H A M , J E R E MY H A RWO O D P R O D U C T I O N : O L I V E R ST E H R P H OTO G R A P H Y S I N GA P O R E A N D B E R L I N : N I L S H AS E N AU, B E R L I N F O O D P H OTO G R A P H Y: J O E RG L E H M A N N , B E R L I N OT H E R A N D P E R S O N A L P H OTO G R A P H S : T I M R AU E BO O K D E S I G N A N D A RT D I R E C T I O N : S E I D L D E S I G N , ST U T TGA RT
—— T H E P U B L I S H E R S WO U L D L I K E TO P O I N T O U T T H AT PA RT I C U L A R C A R E N E E D S TO B E TA K E N W H E N U S I N G L I Q U I D N I T RO G E N AS I M P RO P E R U S E B R I N G S T H E R I S K O F I N J U RY. T H E P U B L I S H E R S AC C E P T N O R E S P O N S I B I L I T Y.