"Hosts should, however, be alert to the small portions (six ounces of pasta for three or four diners) that might need adjusting for robust appetites."
Health-conscious but also taste-centered, Shulman has already shared menus from her Paris dinner parties in Supper Club Chez Martha Rose (1988) and recipes for other company-worthy dishes in Mediterranean Light (1989).
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"I've always felt that garlic and olive oil were in my blood," writes Shulman, whose several more-or-less vegetarian cookbooks (Supper Club Chez Martha Rose, 1988; etc.) have exhibited a welcome talent for serving up food that is lusty and healthful at once.
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