What's Cooking in the Okavango Delta?

Professional chef Harry Feiersinger inherited his love of cooking from his mother, who started his informal training when he was just a child. Some of his fondest childhood memories come from that kitchen, where he and his brothers would watch with open eyes-and open mouths-as their mother prepared her magic dishes, including cakes, biscuits, and breads. He honors those memories by preserving her recipes, along with many of his own, in this collection from the heart. Recreating those amazing dishes became his passion. For forty years, he worked his craft in professional kitchens on several continents-and the open waters of oceans as a chef for major cruise lines. Now, he shares some of his favorite recipes, for you to share with your family and friends. African Pot Bread Banana Caramel Tart Artichoke and Chickpea Tart Cream Cheese Harlequin Brownies Beef Filet with Mushroom-Apple Sauce Blue Cheese Quiche with Mascarpone Cabbage Vegetable Rolls with Sweet Bell Pepper Sauce Phyllo Parcel with Curry Cream Spinach and Curry Sauce Spinach Pancakes with Turmeric Sauce Chicken Croquettes Mousseline Creamy Butternut Mango Soup Amarula Chocolate Pudding Tanzanian Banana Bread . . . and many more!

Harry Feiersinger was born in Austria, in St. Johan, Tirol Province, on the eastern side of the Austrian Alps, a region loved by skiers, mountaineers, and hikers. He studied to be a chef, specializing in baking and confectionary. For forty years and around the world, he has worked as a chef.