The Bride and Groom's First Cookbook is indeed a first--the first modern and manageable teaching cookbook for young couples whose sophisticated tastes outdistance their kitchen skills and available time.   And who better to provide such a book than Abigail Kirsch, who has been responsible for orchestrating thousands of weddings and engagement parties, who knows better than anyone the kinds of recipes and instructions young people need and want, and whom young people know and trust.

This easy-to-use teaching book is designed for young working couples who will be sharing the cooking and entertaining chores at home.   The recipes, from Spinach and Pine Nut Pizzetta to Roasted Salmon in Horseradish Crust and Lemon Chicken with Capers, are designed to please the well-trained palate, but no culinary skill is assumed.   Each recipe includes a list of necessary utensils, a clear set of do-ahead instructions, tips for serving, and variations.   In addition, there is a section of complete menus for entertaining in a number of styles on different occasions, from a tailgate picnic to a formal dinner for in-laws or the boss.   Each menu includes a timetable for completing all preparation chores and dividing them efficiently between two people.   And last but not least, there are a glossary of cooking terms, a list of essential pantry ingredients, and a checklist for a bridal registry.

In short, The Bride and Groom's First Cookbook is an indispensable resource for busy young couples with more taste than time, who want to eat well and entertain with flair.