The wife of a former British ambassador to the US and an accomplished cook, Lady Pamela Harlech entertains lavishly and often. Those who share her habits will value this collection of highly individual, occasionally improbable recipes. Lady Harlech advises hostesses to develop a specialite de la maison and above all to be organized in the kitchen. To this end, her recipes are timed and rated to indicate degree of difficulty--amateurs should stay clear. The book features an unusual collection of wild fowl recipes--for pheasant, partridge, quail and grouse--including a daring pheasant casserole cooked in a sauce of boursin cheese and sour cream. Less exalted, but equally original, is a recipe for fresh herring baked in beer or one for gooseberry chutney. Used judiciously, American cooks will find enough that is genuinely novel and delicious to merit adding this to the shelf.