Denise Landis - who has tested a variety of cookbooks and more than a decade's worth of recipes at "The New York Times" - knows what makes a good dinner party and how to compose a menu that will impress guests while leaving the cook free to enjoy their own party. Featuring forty complete menus-appetiser, first course, main course, accompaniment and dessert, "Dinner for Eight" is organised by season, and guides any cook through a dinner party timeline of advance preparation and last-minute finishes. Each dish comes with a wine or beverage pairing. A sample of the menus: For Autumn: Hummus with Toasted Pita Triangles; Eggplant with Chopped Tomato; Vinaigrette and Spiced Chevrel; Bourbon-Marinated Roast Pork; Savory Mashed Potatoes; and Florida Apple Pie. For Winter: Parmesan Cheese Crisps; Salmon Tartare; Roasted Rabbit with Polenta; Wild Mushroom Saute; and Pears in Red Wine. For Spring: Walnut Spread; Moules Marinlere; Lamp Chops with Mint Butter; Salt-Crusted New Potatoes; and Cheesecake with Blueberry Compote. For Summer: Deviled Eggs with Avocado; Gazpacho; Seafood and Chicken and Sausage Paelia; Rouille; and Peppermint Ice Cream.