The Best of Taste by the Saclant-Nato Cookbook Committee - 1962 Edition, 3rd Printing 1934 jelly doughnuts

jelly doughnuts

besides its gorgeous color arrangement

these two platters are beauties to behold

Thanks to its geometric shapes

5" inches (depth to top of handle) and weighs 2

The Best of Taste by the Saclant-Nato Cookbook Committee - 1962 Edition, 3rd Printing 1934 jelly doughnutsGood 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