David Rosengarten, television food-show host, food and wine writer, not only has a plan, he gives readers 16 completely worked-out blueprints for foolproof parties--among them a Party Marseillaise, a Mexican Street Party, a Devon Cream Tea and Tunisia for Twelve. Recipes are included, of course, but also table settings, even costumes. (Associated Press, November 26-29, 2004)

If a dinner party is an opportunity to show warmth, affection, and respect for guests, as Rosengarten states, this book indeed offers a wealth of opportunities.  Sixteen distinct parties are outlined, including recipes fitting beverages, set dressing, table dressing, entertainment, and sources (with web sites and toll-free phone numbers) from which to purchase the hard-to-find specialty ingredients and design elements.  Each party section contains plentiful recipes, any of which could be used to enhance an everyday meal or serve as an element in a party scheme.  Most of the themes are casual, e.g., “Totally Frank Party,” but the “Devon Cream Tea” would satisfy anyone’s yearning for old-fashioned elegance.  Parties such as “Cassoulet” and “Show Up Chez Moi for Beans and Wienies” may be rustic in setting but require a fair amount of preparation time and a fully stocked pantry.  Unlike Christopher Lowell’s Christopher Lowell, the Hassle-Free Host, Rosengarten’s work focuses on authentic preparation in lieu of “cheating” with prepared and packaged goods.  Though this is not for last-minute party planners, experienced cooks will enjoy the challenge of obtaining the elusive ingredients – not to mention the satisfaction of serving the genuine article.  Recommended. – Ann Weber, Bellarmine Coll. Prep., San Jose, CA (Library Journal, October 15, 2004)

As gourmands well know, food and love are inextricably intertwined; and, says Rosengarten, dinner parties enhance that connection. Such events involve a great deal of work for the host, but Rosengarten has gone to great lengths to think of, and address, every detail of 16 themed fêtes representing a variety of cuisines and settings, from "It’s Tapas Time" to "Zydeco Thanksgiving." Rosengarten honed his skills during his seven-year stint on Food Network’s Taste show, and he has authored several cookbooks, including The Dean and Deluca Cookbook. Here he combines creative yet doable recipes with clever decorating suggestions and tips for entertainment and beverages. For each party, he focuses on "The Ingredient": the one, perfect food that will make the party authentic and, well, fabulous. Rosengarten’s knowledge of food esoterica is broad and impressive; a discourse on Spanish ham, for example, is detailed and fascinating. The author’s enthusiasm for entertaining is evident in both the specificity and care taken with each party plan, and the exuberant asides that make readers feel like cooking compatriots ("One taste of the old-fashioned antipasto salad... laden with crunchy hearts of iceberg lettuce, and you’ll likely say--as I’ve been known to--‘Exactly what is so great about radicchio?’ "). Photos. (Oct. 18)
FORECAST: Wiley is hoping to score holiday sales, supporting the book with a 20-city radio tour and national ads. (Publishers Weekly, September 13, 2004)