Easy Entertaining: Flair Without Fuss

Janet Arnett is the former campus manager of adult education at Ontario’s Georgian College. She is the author of Antiques and Collectibles: Starting Small, The Grange at Knock, and 673 Ways to Save Money.

Jean Paré, author of the extensive Company’s Coming series, is
incredibly prolific in generating recipes. That this substantial
collection consists of all-new recipes is quite remarkable, given that
she has already published over 25 cookbooks.

Entertaining, according to Paré, is successful only when the host has
time to interact with guests. Therefore, preparation, including cooking,
cannot be a time-hog. This theme is reinforced throughout the book, with
recipes that take a minimum of time in the kitchen and with further
time-saver tips packaged with each recipe.

Successful entertaining depends on creating and atmosphere as well as
great food, so there are sections on flowers, candles, napkin folding,
glasses, garnishes, table settings, decorations, and food presentation.
To speed up and simplify planning, diagrams show how to lay out a buffet
table and many sample menus.

The book includes recipes for beverages, appetizers, soups, entrées,
breakfasts, and brunches. The bulk of the collection, though, covers the
sweet goodies no party can be without: cakes, pies, cookies, squares,
fancy desserts. There is even a section on candied nuts.

The recipes are all of the no-fuss variety, with direct, simple
methods. All use “mainstream” ingredients readily available from the
supermarket, and all have both imperial and metric measures, plus
nutritional information. This is not gourmet cooking, but rather a way
to improve on middle-of-the-road fare. Realism is present in the
details: frozen whipped topping replaces whipped cream, canned salmon
and crab meat replace fresh, margarine usually ousts butter, and the
occasional tube of refrigerated biscuits or package of pancake mix or
can of soup slip in.

The appearance of the book is outstanding. Masses of professional color
photos come close to turning it into a coffee-table book. This must be
the work for which the term “riot of color” was coined. The photos
definitely tempt one to try the recipes and provide lots of visual tips
on presentation. The typography and layout are exceptionally clear and
attractive. Although hard bound, the book opens flat, and you never have
to turn a page mid-recipe.

All in all, a glorious celebration of food, glorious food.