by Marlene Sorosky
Sorosky, a Los Angeles food columnist and television cook, has collected hundreds of recipes for the winter feast days. One sample party menu: Greek cheese ball, roasted garlic dip, corn bisque with clams, chicken chile, eggnog cake. You can practice up on, say, Arbor Day and Millard Fillmore's birthday; when Thanksgiving rolls around again, you'll be set. (Harper & Row, paper, $8.95)
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