The Art of Persian Cooking by Forough-es-Saltaneh Hekmat: Doubleday & Co, 1961. ISBN: 0781802415
When my South African grandmother passed away, she left behind a legion of grandchildren who inherited her love of food and her closely-guarded recipe for banana chutney. How we have chosen to apply this legacy varies, from cooking for a psychic vegan and braiing fish caught off the West Coast to the brothers who compete with each other in local potjiekos competitions.
For me, it was choosing one of her books as the first I would turn to in my challenge to cook something from every cookbook I own.
