My Travel Adventures and Secret Recipes: Culinary Adventures with Secret Recipes (Paperback or Softback)

CHEF WOLFGANG HANAU, born and educated in Eastern Europe, learned to love good cooking from an early age, so it was only natural that he'd go
on to become a world-renowned chef. What isn't so natural, however, is his willingness to share the secret recipes he's
learned over a decades-long career at some of the world's most exclusive restaurants, luxury hotels, and resorts.

In this memoir/recipe book, he revels in dishes with a French fl air, Bavarian specialties from Munich's Oktoberfest, Switzerland's renowned international cuisine,
and dishes from the many great places he's practiced his craft.

You'll laugh and smile as he enjoys camelback rides in the Sahara desert, cruises on luxury ocean liners, and meets celebrities at culinary destinations that offer sun, fun, and escapes from the ordinary.

Along the way, he shares recipes that will impress your relatives and friends, including German Warm Potato Salad, the Allenstein Bbq Recipe, Bearnaise
Sauce, Rainforest Acai Berry Cookies, Amstel Light Portobello Gorgonzola Burger, Golden Apple Cheddar Pancakes, Apple Jam-Filled
Cookies, and Apricot-Glazed Mushrooms over Mixed Baby Greens.

There's an exciting story and a tasty dish for everyone in this book of secret recipes and travel adventures.

Chef Wolfgang Hanau, a native of Bavaria, graduated with a bachelor's degree in culinary arts from the
Culinary Institute in Munich. He has worked in Switzerland, Paris, and London and has practiced
his craft at many popular hotels and resorts. He lives with his wife, Diana, in West Palm Beach, Florida.

Praise for the Book and Author
"To all international foodies,
Wolfgang Hanau is the quintessential international chef, baker, cook, etc.
I have known him for twenty years, and his extraordinary rise to culinary excellence is on par with only a
few professionals who can turn out a myriad of foods suitable for a worldly market. His recipes surely
reflect on his talent and allow you, the reader, to enjoy a panoply of tastes.
I was CEO of Dean & De Luca, a truly international food palace. One of my great takeaways was my
constant contact with an exceptional cadre of food geniuses from all parts of the world.
Wolfgang is one of those people.
Let’s eat."
Thomas J. Thornton Jr.
Palm Beach, Florida
***
"In late August of 2002, I met Wolfgang Hanau in New Orleans, where he served with Copeland’s
Investments as a culinary vice president. While I was going through my initial hiring process, Mr. Hanau
proved to be a very knowledgeable, instructive, and helpful interviewer. His love for the industry was
apparent every day I worked for him. His employees could always approach him for guidance and business
advice. Because of his efforts, I have witnessed tremendous growth with the Al Copeland company.
There were many successful projects completed as a result of Wolfgang Hanau’s tenacious pursuit of the
company’s goals and his working with and communicating well with the executive staff. This enabled the
regular staff to understand and follow all procedures given to them to be executed.
After leaving the company, I stayed in touch with Mr. Hanau as a friend as well as professionally. His
deep religious beliefs that guided him through all his successes have been an inspiration to me.
It is with deep pleasure and much enthusiasm, and without any reservations, that I give my wholehearted
recommendation for any and all of his future endeavors."
Sincerely,
Johannes Brugger
Executive Chef and Culinary Consultant
Los Angeles, California
***
"It is with great pleasure that I write about my experience with Chef Wolfgang Hanau and his book My
Secret Recipe Book and Travel Adventures.
I have always wanted to learn how to cook but never did anything about it, mainly because my wife, Judith,
is such an excellent cook. That all changed when I met Wolfgang.

1He told me about his world travel, adventures, and recipes. He was so kind as to show me his manuscript,
and I was hooked.
Wolfgang agreed to teach me how to prepare and serve quality food using the very best ingredients and,
naturally, his expert skill. We prepared a wonderful fillet and cod dinner and on another occasion the best
shrimp chowder that I have ever tasted.
Wolfgang’s patience, expertise, and teaching methods are outstanding. He makes you an active participant,
and I feel that I have already acquired skills that I never thought possible.
I look forward to many such experiences and cannot wait to see his book when it is published."
John S. Brauner
Amateur Chef
Mount Joy, Pennsylvania, and Delray Beach, Florida