Twenty one complete menus for the hostess who does it herself-and who likes to sustain a reputation for being a gifted cook, while at the same time, she wants to entertain on a modest budget and without too much last minute fuss. The preliminary steps are carefully charted- for the inexperienced hostess; time for preparation and coordination from marketing to serving is considered. And then the recipes follow, clearly written, explicit measurements indicated, procedure- including oven temperature and timing- outlined....Here is that clams chez Louis once tasted and never found in any book; here a mushrooms and anchovy hors d'oeuvres that sounds easy and tempting; here Flemish carbonade, rumored but never tasted; here a sensible ""four boy"" curry, within the normal household possibility; here a strawberry cream cake that seems to be like one we had at home- the recipe lost. And so it goes- exotic, yet not too tricky. With nine sit-down dinners, eleven buffet meals for eight people and one for twenty, there should be something for brides who have a good foundation of basic knowledge- and want to start entertaining effectively- and for the experienced hostess who sometimes (and who doesn't?) goes stale on ideas.