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

did to alleviate the anxieties and intimidation of American home cooks when it came to preparing authentic French food

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

With clean

- Square shape

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