THE RITZ-CARLTON COOK BOOK and Guide to Home Entertaining

Seems it was Cesare, the European host to kings, not Fritzie, whose name tinkled through cocktail lounges of the Thirties, and whose Boston hostelry still plumps for the tradition of fine foods exquisitely served. Aided by executive chef Charles Banino, the author has assembled moderately difficult dishes, featuring a European use of sauce and herb, but with a strong New England flavor. (A brief section of New England standards is included.) With an insistent emphasis on entertaining ease and flair, and recipes that come well within the average cook's abilities and supplies, this book reminds one, in its firm considerate scrutiny of social savoir faire, of the old style cookbooks before mass media standardization. Not too many exotic ingredients (unless one counts common crackers, which even New Englanders can't find these days!) and gala menus are included. A subdued, very individual guide for quietly puttin' on the Ritz.