The Designer’s Cookbook: Color-Coordinated Foods Make for a Unique Dinnertime Experience

Credit: Tim Schober and Caro Mantke, Ms. Mantober

Apéritif – Kiwi Lime Punch, Appetizer – Chilled Avocado Soup, Hors d’oeuvre – Green Asparagus Salad, Drink – Green Grape Lemonade, Main Course – Chicken Breast with Olive Pesto and Zucchini (Courgette) Carpaccio, Dessert – Green Tea Ice Cream with Pistachio Cookies, Digestif – Wheatgrass Juice

Credit: Tim Schober and Caro Mantke, Ms. Mantober

These gorgeous photos help you set a dinner table brimming with colorful cuisine thanks to the creatives behind The Designer’s Cookbook. Soon to be published by Random House, Berlin-based authors Tatjana Reimann, Tim Schober and Caro Mantke are artists and amateur cooks with a vision. Vivid ingredients are arranged in graphic formations and appealing textures, accompanied by recipes for multiple color-coordinated feasts in 12 different hues. From saffron lemon ravioli to blueberry tartlets, each four-course meal offers a rainbow of scrumptious possibilities. Suitable for the home cook or practiced gourmet, the images and recipes of The Designer’s Cookbook are a delight to behold – and to eat.

Credit: Tim Schober and Caro Mantke, Ms. Mantober

Apéritif – Lavender Lemonade with Violet Flower Ice Cubes, Appetizer – Red Cabbage Soup, Hors d’oeuvre – Violet Potato Chips with Blackberries, Drink – Violet Moon Cocktail, Main Course – Blue Tortillas, Dessert – Blueberry Tartelettes, Digestif – Violet Smoothie

Credit: Tim Schober and Caro Mantke, Ms. Mantober

Credit: Tim Schober and Caro Mantke, Ms. Mantober

Apéritif – Red Grape Juice, Appetizer – Red Onion Soup, Hors d’oeuvre – Red Velvet Salad with Raspberry Dressing, Drink – Red Wine, Main Course – Steak with Bordelaise Sauce, Balsamic Glazed Potatoes and Red Beet (Beetroot) Carpaccio, Dessert – Red Wine Sherbet, Digestif – Red Berry Liqueur

Credit: Tim Schober and Caro Mantke, Ms. Mantober

Credit: Tim Schober and Caro Mantke, Ms. Mantober

Apéritif – Licorice Liqueur, Appetizer – Beluga Lentil Salad, Hors d’oeuvre – Maki Sushi, Drink – Cola, Main Course – Black Linguine with Tapenade, Dessert – Poppy Seed Cake, Digestif – Espresso

Credit: Tim Schober and Caro Mantke, Ms. Mantober

Credit: Tim Schober and Caro Mantke, Ms. Mantober

Apéritif – Strawberry Punch, Appetizer – Melon Soup, Hors d’oeuvre – Serrano and Strawberry Carpaccio with Fig Sauce, Drink – Rhubarb Spritzer, Main Course – Salmon Filet with Pink Horseradish Crust and Red Beet (Beetroot) Risotto with Prawns and Rhubarb Relish, Dessert – Strawberry and Cream Swiss Roll, Digestif – Rosé Wine

Credit: Tim Schober and Caro Mantke, Ms. Mantober

Credit: Tim Schober and Caro Mantke, Ms. Mantober

Apéritif – Sweet and Spicy Candied Nuts, Hors d’oeuvre – Galette with Mushroom Ragout, Drink – German Altbier, Main Course – Venison Roast with Gingerbread Sauce, Pumpernickel Dumplings and Marinated Pear with Date Chutney, Dessert – Mi-cuit au Chocolat, Digestif – Espresso

Credit: Tim Schober and Caro Mantke, Ms. Mantober

Credit: Tim Schober and Caro Mantke, Ms. Mantober

Apéritif – Summer Rolls, Hors d’oeuvre – Parsnip Soup, Drink – White Wine Spritzer, Main Course – Sautéed Sole with White Wine Sauce, Cauliflower Risotto and Streamed Pearl Onions, Dessert – Coconut Panna Cotta with Meringue, Digestif – Pastis

Credit: Tim Schober and Caro Mantke, Ms. Mantober

Credit: Tim Schober and Caro Mantke, Ms. Mantober

Apéritif – Sweet Tea with Cream, Appetizer – Mushroom Soup, Hors d’oeuvre – Jerusalem Artichoke Pizza, Drink – Whiskey Sour, Main Course – Stir-fried Pork Streaks with Chestnut Sauce and Brown Rice, Dessert – Créme Caramel, Digestif – Café au Lait

Credit: Tim Schober and Caro Mantke, Ms. Mantober

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