This should prove an exceedingly useful book for the warrationed hostess who wants to continue to function freely. There are lots of good ideas here -- not only for buffetmenus, but tempting recipes, focus points of the menus, andsuggestions of what to serve with what -- and when and how. The amount to buy --related to the number of servings --details on time needed for preparation, procedure, etc. Shortcuts to save points. This is a specialized approach, but manyof the suggestions could be used in regular meals, and theauthor wisely does not assume too great knowledge on the partof the reader. A useful addition to a cookbook shelf.