The Bride and Groom's First Cookbook

Kirsch, a caterer, and freelance writer Greenburg are sisters-in-law who believe that cooking together is one of the great opportunities afforded by marriage. Directed at couples with sophisticated palates but limited time and culinary skills, these recipes come with kitchenware requirements, preparation and cooking times, do-ahead advice, cook's tips and suggestions for substitutions, presentation and wines. In chapters arranged by course (``Hors d'Oeuvres'') and main ingredient (``Poultry''), new cooks can learn to serve up such dishes as Seviche of Shrimp; Leg of Lamb with Mustard Crust; and Whiskey-Pecan Pie. Another chapter, devoted to entertaining, offers menus and recipes for brunch, dinner parties, etc. A glossary of cooking terms and advice on stocking a pantry round out this thorough guide, which does not talk down to its readers. (Feb.)