R.S.V.P.: Menus for Entertaining from People Who Really Know How
Nan Kempner knows her parties. As part of the Park Avenuehaut monde, she has entertained, and been entertained, by a heady mixture of the social and talented (and those who are both). InR.S.V.P.she introduces readers to more than two dozen of her favorite hosts, who provide menus and entertaining strategies for a range of choice events. These run the gamut from dockside breakfasts to candlelit dinners deluxe. The 120 or so recipes included produce elegant yet uncomplicated fare that should delight anyone's guests without taxing the cook. Glimpses into the homes (or in one case, the yacht) of the likes of Oscar and Annette de la Renta, designer Valentino Garavani, and artist Ross Bleckner, via words and pictures, entice the voyeur in us all, while graceful notes provide an idea of who the party givers are.Divided into sections that feature lunches, informal dinners, buffets, and galas, the book offers, for example, the Corn and Feta Soufflé of Princess Marie Chantal of Greece, served at a light lunch, and the savory Mushroom Tart of vineyard patrons Carole and François Rochas, prepared for a "perfect" fall repast. Desserts aren't neglected and include the likes of Orange Floating Island and Fig Sorbet with "Queen of Sheba" Chocolate Cookies. A final section, "Me and More Friends," brings Kempner herself onstage with her recipe for beignet-like Pet de Nonnes, as well as offering formulas for Bill Blass's Sour Cream Soufflé and Nancy Reagan's Currant Cookies, among others. With 300 color photos, the large-format book reveals a world that readers can enjoy visiting, and includes dishes for their own R.S.V.P. occasions.--Arthur Boehm