A lavish bit of l'histoire d'hotellerie includes anecdotes concerning famous parties of the past, peak menus and the benisons of celebrities. Premier Khruschchev, for example, tossed down a breakfast of sole, steak, fried potatoes, cheese, etc. (which might shed further light on his early retirement). The recipes are predictably lavish, rich, exotic--nicely presented and, given exemplary ingredients and an experienced cook, could do wonders for a guest menu. The dishes are Continental, mainly, although some American standbys are included. Featuring a nice combination of simple elements, a holiday use of cream and wine, and juvenile eye-buggers like ""Fried Ice Cream"" for those with whiskey tastes and champagne pocketbooks.