Don't be wooed by the title--release from the kitchen to lounge with guests is purchased after many a lonely hour in the galley. This is the sort of grab-bag cookbook in which the author is wildly experimental with combinations and prepared foods, less concerned with fresh quality. Soups are usually a mix of canned fare, seasoned with wine and spices. (A risky business, since most canned soups are factory-seasoned by a corporate chef.) Meat is hit hard with everything from canned fruit to instant coffee and gingersnaps. This is not to say there are no interesting recipes--a large variety in every category and truly reheatable dishes. However, the insistent laving of many items in mayonnaise will deter the gourmet.