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Relates experience on a patluck party. Advantages of potlucks; Nature of a patluck party; Recipes of foods served.

Presents information on several food-related matters in Paris, France. Drinks to order at cafes; Tips on shopping at open-air food markets; Cooking schools, such as Le Cordon Bleu and Ritz-Escoffier; Interview with author Diane Johnson on Parisian cuisine.

Presents several recipes. Triple-Chocolate Biscotti; One-Pan Roast Chicken With Fennel and Root Vegetables; Sausage, Salami and Mozzarella Tart; White Beans With Bacon and Endive.

Covers information on food and dining in the United States as of November 2000. Description of the shopping list for the first Thanksgiving dinner in 1621; Tips on formal dinner etiquette for hosts; Cooking procedure for turducken, a chicken stuffed in a duck which is stuffed in a turkey; Examples of food recipes from caterer Along Came Mary! Productions.

Presents several easy-to-prepare recipes. Citrus-Marinated Olives; Smoked Sausage and Red Pepper Quesadillas; Mississippi Mud Cake.

Presents timesaving recipes. Recipe for Turkey And Pinto Bean Chili; Recipe for Roasted Beet, Shallot And Pecan Salad; Recipe for Zucchini And Tomato Salad With Garlic-Chili Dressing.

Features recipes for French dishes. Cream of Red Bell Pepper Soup; Baked Salmon With Permod; Chicken With Herbed Vegetable Sauce.

Presents several easy-to-cook food recipes. Macaroni and Cheese With Mustard and Worcestershire; Beef, Barley and Vegetable Soup; Lemon-Lime Pound Cake.

Presents several recipes. Chocolate Sheet Cake with Sour Cream Frosting; Steaks with Blue Cheese and Toasted Walnut Butter; Jalapeno Chicken.

Presents several easy-to-prepare recipes. Spicy Shrimp Salad; Cauliflower Puree in Tomato Cups; Roast Leg of Lamb With Olive and Rosemary Paste.

Presents information on cookery and dining. Guidelines in toasting; Fried-Chicken Caesar Salad recipe; Farmers' markets in the United States.

Offers several recipes. Potato Salad With Fresh Herbs and Lemon; Skirt-steak Quesadillas; Spicy Pico de Gallo.

Presents timesaving recipes. Mixed Berry Crisp; Seared Tuna Pepper Steaks; Spicy Asian-Style Pasta Salad; Southwestern Chicken and Pasta Salad.

Focuses on several recipes for the summer season in the United States. Peach and Berry Trifle; Tomatoes and Feta Cheese With Herb-and-Garlic Dressing; Grilled Shrimp With Pineapple Salsa; Pasta With Roasted Vegetables and Garlic Broth.

Presents some timesaving recipes. Chilled Red Bell Pepper Soup; Roquefort-stuffed Pork Chops; Pineapple Cake With Cream Cheese Frosting and Almonds.

Provides information related to food and cooking. Details on the tourist attractions in Door County, Wisconsin; Type of drinks for various grilled foods; Release of the cookbook `Bon Appetit.'

Presents several timesaving recipes. Pasta With Arugula and Plum Tomatoes; Ginger-Soy Grilled Steak; Baked Fish Fillets With Spinach-Pine Nut Topping.

Presents food-related news as of August 2000. Information on the city of Sydney in New South Wales and its cuisine; Sample sake cocktail recipe; Rules of hot dog etiquette from the National Hot Dog and Sausage Council.

Presents several timesaving recipes. Chicken With Lemon and Spices; Spiced Lentils; Creamy Zucchini Soup; Clafouti With Raisins.

Lists several timesaving recipes in the United States. Roast Chicken With Lemon and Fresh Herbs; Beef Tenderloin With Garlic and Brandy; Escarole Soup With Bacon and Croutons.

Provides several easy-to-cook recipes. Penne With Sausage, Wild Mushrooms and Spinach; Cornish Game Hen With Raspberry-Red Wine Sauce; Risotto With Peas and Green Onions.

Presents several timesaving recipes. Garbanzo Bean Salad; Garlic and Onion Soup; Spicy Gazpacho.

Presents recipes for Chorizo and Pistachio Stuffing and Maple-Topped Pumpkin Custards. Number of servings; Ingredients needed; Cooking procedure.

Recommends two books for cooks. `The Last Days of Haute Cuisine: America's Culinary Revolution'; `Waiting: The True Confessions of a Waitress,' by Debra Ginsberg.

Presents information on some food products discovered by some chefs. Mail-order lobster Ravioli; Chutneys from Pazzi; All natural sauces from Chinablue.

Describes four books about cookery. `Pasta! Authentic Recipes From the Regions of Italy'; `Mexico One Plate at a Time'; `Everyday Chinese Cooking'; `Nancy Silverton's Pastries From the La Brea Bakery.'

Presents information on three books about cooking. `The Cambridge World History of Food'; `The Historical Cookbook of the American Negro'; `The Flavors of Bon Appetit 2001.'

Presents the recipe for Verjus Relish.

Presents information on two cook-and-tell tours. Trip lead by Christopher Brandt of The Food Studio restaurant in Atlanta; Details on the tour lead by Janos Wilder and Doctor Jim Griffith in Tucson, Arizona.

Focuses on several cookbooks for children. `Blue Moon Soup,' by Gary Gross; `The Children's Kitchen Garden,' by Georgeanne Brennan and Ethel Brennan; `Kids Cooking,' by Williams-Sonoma; `Cooking With Children,' by Marion Cunningham.

Focuses on Mozarella & Ricotta Kit from New England Cheesemaking Supply Co. which turn a gallon of milk into 12 ounces of fresh cheese in about 30 minutes.

Focuses on several cook books. `The Family Baker'; `Pot Pies: Comfort Food Under Cover'; `New England Cookbook'; `American Home Cooking.'

Dispels some myths about turkey cookery. What basting does to a turkey; Benefits of cooking the stuffing separately; Comparison between fresh and frozen turkey.

Presents several recipes. Pasta with Smoked Whitefish, Tomatoes and Garlic; Brownies with Cream Cheese Swirl; Minted Vodka Lemonade.

Several recipes are presented.