Invitation to Dinner: Abigail Kirsch's Guide to Elegant Entertaining and Delicious Dinners at Home

Veterans at home entertaining no less than newcomers to the scene will find a treasure trove of tips on the topic in this new collection from New York caterer Kirsch (The Bride and Groom's First Cookbook, 1996), aided by food writer Nussbaum. Kirsch delineates principles to insure a successful party (e.g., ""It's not about food, it's about welcome!"") and discusses such preliminary necessities as invitations and budgets. Twenty-five menus are offered under eight chapter headings that conform to her favorite parties, such as casual dinners, hors d'oeuvres parties, brunches and formal dinners. Each menu (except for buffets) features one entr e (e.g., Cranberry-Glazed Cornish Hen; Oven-Roasted Tuscan Tuna; Rib Roast of Beef) and a single dessert (Praline Cheesecake with Oatmeal Crust; Peaches Soaked in Honey and Port). Choices for the home cook come in ""one-toque"" or ""two-toque"" suggestions for side dishes, which are based on levels of complexity. For the family dinner ""Turkey with a Twist,"" the simpler sides are Carrot and Peanut Soup and Candied Yam Steak Fries, while the two-toque variations are Roasted Cauliflower Soup with Turmeric and Sweet Potato and Zucchini Pancakes. Each menu comes with a Kitchen Schedule that begins days before the event and finishes with ""Unplug coffee."" Recipes include tips for presentation and garnishings; wine recommendations complete the menus. (Oct.)