Our most memorable successes in entertaining have been buffets.

Why buffets rather than sit-down dinner parties? The reason is simple:

Buffets are a practical and delightful way to entertain any number of

guests, in any setting, and for any occasion -- from patio to formal

dining room, from a Fourth of July barbecue to a black-tie wedding

reception. Buffet service is easier for host and hostess and more fun for

the guests, seating arrangements are flexible and casual, your friends

can mingle freely, and you can enjoy your own party.

This book is your complete guide to the art of buffet entertaining.

It takes you from planning to preparing, from serving to after-dinner

drinks. In the first part we ll describe how to plan and serve a buffet.

You ll learn how to initiate the idea of a buffet, how to set and decorate

your buffet table, how to arrange seating for your guests, what $o do

about serving equipment and help, and how to set up a bar. Serving a

buffet includes information on food temperature, placement, traffic

flow, and plate clearing. For the most successful and memorable dining

affair, we recommend a dress rehearsal. And a party journal will help

you keep track of what you did right this time and what not to do next

time.

The second part, thirteen original buffet menus, is a script for a

buffet from start to finish. The thirteen buffets are set up for

convenience of preparation and arrangement. We present a full menu

with choices of dishes and a tantalizing rundown of the menu. A

description of the table settings and instructions for making and

assembling centerpieces for the buffet table and dining table precede a

table layout illustration for the food and service. A timetable for

presentation several days in advance and a countdown for your last

prebuffet hour s work will help you proceed step by step, without last-

minute panic.