I've become aware that I cook fewer courses at home than we eat when we're out, even when entertaining, and I've noticed that friends do starters and deserts they can prepare in advance and serve cold. Is this what we want? I've nothing against cold starters and deserts other than the neccesity for them to keep a dinner within the confines of a fixed and flowing period. All of us who cook with love want our meals served to perfection, and I put it to you this isn't posiblle to do if you're cooking 3 hot courses and sitting at the table eating any of them. Or am I wrong? Who can show me a way I can do a 3 or more course meal to perfection without sweating over a stove, and is it impolite if I don't join in the meal but concentrate instead on my guests enjoyment instead?