I bought this book because I have an interest in diplomatic entertaining at the White House and in embassies. The book is small -- only 120 pages, but very nice in that it provides photos of White House menu cards detailing exactly what was served for state dinners,including wines, during the presidency of George H.W. Bush, along with photos of the guests and table settings and anecdotes by Laurie G. Firestone, Social Secretary. I think the entertaining during that presidency was very elegant. The entrees featured are impressive but "doable" at home, although cuts of meat such as a 4 lb. lamb loin roast, a 7 lb. boneless beef loin and a 5 lb. beef tenderloin might be beyond most people's budgets, unless it's for a special holiday. The menu for the dinner honoring Queen Elizabeth II, included medaillons of Maine lobster & cucumber mousse, crown roast of lamb, watercress & belgian endive salad & pistachio marquise with rasberries. Recipes from that dinner include the crown roast of lamb, the salad and potatoes dauphine. The recipe I most want to try is the Loin of Lamb Farci Chartreuse. I recommend this book for anyone who would like to serve a dinner of the type and quality served in the White House.