The Best of Taste by the Saclant-Nato Cookbook Committee - 1962 Edition, 3rd Printing paperback and other fragile items to

and other fragile items to rest securely without being squashed or jostled around

Your style will begin to emerge with each new careful element you place

As you cook your way through the day

Large enough to accommodate a glazed ham

The Best of Taste by the Saclant-Nato Cookbook Committee - 1962 Edition, 3rd Printing paperback and other fragile items toGood Food Brings Minds and Hearts Together {HISTORY} Something unique and exciting hit the kitchen bookshelves in 1956 when this cookbook, The Best of Taste was first published in 1956. It wasn't written by a well known chef, a famous restauranteur or even a beloved food brand, but instead by a group of women who were fluent in the art of cooking and entertaining. Compiled by the wives of NATO officers in Annapolis MD who were no strangers themselves