The Best of Taste by the Saclant-Nato Cookbook Committee - 1962 Edition, 3rd Printing flower - To help make cooking

- To help make cooking a success for all readers

it still feels remarkably fresh today

floral wire

The gold detailing around the rim and handle bears some rub marks in a few places

The Best of Taste by the Saclant-Nato Cookbook Committee - 1962 Edition, 3rd Printing flower - To help make cookingGood 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