Anyone who has visited in Louisville knows how widely the ""cocktail-supper"" has come to be substituted for the more orthodox type of entertainment. This is a how-to book for the hostess who wants to entertain with less expenditure of time and budget. An opening section stresses the necessity of planning ahead plus home work and footwork in advance. Then follow some basic considerations,- the balance to be sustained with a maximum of two hot dishes, the equipment that helps, the importance of eye and taste appeal, some high spots of seasoning (making up your own) and using the right wines, at the right time, in the right way....The balance of the book is made up of menus, a wide variety, and recipes. There is less of the distinctive personal and human interest element that has been characteristic of Dixie Dishes and Out of Kentucky Kitchens. (I, for one, miss it). But the recipes are superb, extraordinarily varied, original and provocative. Here's a book for my already overcrowded shelves.