Host and Guest : a book about dinners, dinner-giving, wines, and desserts

A lively guide to the art of entertaining, this volume moves beyond simple recipes to explore the whole experience of a well‑crafted dinner. Drawing on the author’s own sixty‑year journey from country kitchen to foreign tables, it weaves practical tips on selecting meats, vegetables, wines and desserts with colourful anecdotes from ancient banquets to modern parlours. Readers will find useful advice on pairing drinks, arranging courses, and hosting guests with a balance of British tradition and Continental flair, all presented in an engaging, conversational tone.

The book also offers a fascinating glimpse into culinary history, comparing Roman feasts, medieval monastery fare, and the evolving fashions of French and English kitchens. Short sketches of notable hosts, historic menus and the occasional gossip give the text a charming, almost journalistic feel. Whether you’re planning an intimate supper or a larger gathering, the work supplies both the confidence and the inspiration to make every meal memorable.