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!