Dishing with Style not only presents you with gourmet quality recipes, but teaches you how to present them to family and guests for the best eye appeal. Rory Trovato’s writing style is casual as she teaches you how to plan and serve a variety of meals.

The first recipe, Creamy Hot Chocolate with Kahlua, was presented in a wine glass that sat on top of a periwinkle-colored cloth napkin. The combination of the periwinkle and the deep brown of the drink caught my eye in an instant.

Before she lists the recipe, she explains what it is and gives suggestions on when to serve it and what ingredients she found were the best for this recipe. In the case of the hot chocolate, she says that she serves it after dinner and uses high quality chocolate for the drink, such as Lindt or Callebaut. The recipe is followed by more tips on how to serve the hot chocolate, along with tasty variations of liquers and garnishes.

Overall, I find this book very useful in its layout as well as the food presentation tips. Most of the appetizer and entree recipes are too exotic for my family’s tastes, at this point in time. Adults who enjoy California cuisine will love them, however.