Health-conscious but also taste-centered, Shulman has already shared menus from her Paris dinner parties in Supper Club Chez Martha Rose (1988) and recipes for other company-worthy dishes in Mediterranean Light (1989). Here, she offers an eclectic sampling that reflects her current enthusiasm for Mediterranean food--a French-style rabbit in wine and mustard; a Catalan vegetable and garlic dish called escalivada--and mixes in unpretentious chile, pita, pizza, and pasta recipes that could he seen as updates on themes from her earlier Vegetarian Feasts books. In keeping with the entertainment motif, she includes a good array of ingenious but uncomplicated appetizers, some refreshingly personal advice on selecting and serving wine, and introductory notes on party planning and on light, low-fat entertaining. Salsas, marinades, stocks, herbs, liqueurs and wines, judicious dollops of olive oil, good fresh vegetables, and lots of smashing fish and seafood dishes--all provide robust flavors without excessive calories or fuss. Hosts should, however, be alert to the small portions (six ounces of pasta for three or four diners) that might need adjusting for robust appetites.