The Best of Taste by the Saclant-Nato Cookbook Committee - 1962 Edition, 3rd Printing paperback Your style will begin to

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

Large enough to accommodate a glazed ham

- Unique shoulder-style handles

- Square shape

- Many recipes include little stories as to their origin or particular musings from Amy

The Best of Taste by the Saclant-Nato Cookbook Committee - 1962 Edition, 3rd Printing paperback Your style will begin 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