Whether you're planning an eight-person dinner party in a dorm room or a 500-person cocktail gala at a swank club, it would be hard to find a more inspiring guide than this one. Special events gurus Shriftman and Harrison have put on film premieres for big flicks like Charlie's Angels, arranged product launches for Juicy Couture and coordinated charity benefits for Equality Now. For this book, the duo teamed up with""champagne circuit"" reporter Robinovitz to teach readers how to plan their own extravaganzas. They address all the important basics--deciding on a party""concept,"" setting a budget, drawing up a guest list and choosing a location. But the book also instructs readers on the more complicated aspects of hosting, like renting equipment and setting a menu at a restaurant. There's even a four-week countdown for planning dinner parties, a guide to fail-proof party dressing (with advice from Joan and Melissa Rivers) and suggestions for writing thank-you notes. But everyone knows a party's success often depends upon the details, and the authors provide countless ideas for table-setting, music-choosing, invitation-designing, gift-giving and drink-serving. One weak spot is their chapter on food. Though the book contains several high-profile recipes (i.e., Nobu Black Cod with Miso), it's clear that these authors are more familiar with arranging catering than they are with working over a stove. But their upbeat attitude is contagious and, for all the name-dropping, they do make a serious effort to teach readers how to throw an unforgettable bash, even if it's just burgers in the local park.