If not, all is not lost.

Camilla Koenigseder has just published her first cookbook, sharing the recipes for many of the dishes she served to race fans during the two-day party-dishes easily duplicated in your own home kitchen.

The book also features other favorite recipes and cooking tips Ms. Koenigseder has collected during 15 years in the catering business and through teaching many cooking classes.

"Cook Smart: Camilla's Catering Secrets for Home Cooks" is self published because Ms. Koenigseder wanted to "control what's in it." It is not in bookstores yet, but can be ordered from Camilla's Catering in Arlington.

"I was inspired to write it because I wanted to share many of the recipes that I've developed in simpler and healthier ways," Ms. Koenigseder said during a recent interview. "These are great things to make, but people used to be anxious about trying them because they thought it would take forever. My versions are so much easier to make than these recipes used to be."

The recipe for Dilled Beef Stroganoff, for example, directs the cook to place meat, mushrooms, onions and fresh garlic in a oven. The sauce's ingredients (mainly wine and seasonings) are then dumped into a pint-sized jar, shaken well and poured over the meat. The meat is then cooked. The whole process, start to finish, is simpler than just the sauce portion of a lot of classic stroganoff recipes in traditional cookbooks.

Among the time-saving tips collected in this cookbook is a recipe for garlic puree, which can be made in large batches, frozen and subsequently used in any recipe calling for garlic.

"Place in the coldest part of your freezer-preferably in the top rear (not near the door) for maximum freshness and flavor," Ms. Koenigseder recommends.

She advises that garlic can be scooped out of the frozen containers in amounts needed, with the remainder returned to the freezer. She also includes a variation of this cooking tip using chopped herbs.

Other tips include a method for cooking meat perfectly, money-saving shopping advice and melting chocolate for dipping.

"Cook Smart" also includes a list of cooking utensils, appliances and other tools helpful to cooks, and a list of ingredients smart cooks will want "to keep handy."

Ms. Koenigseder's "giving a party" tips reflect her years of catering experience. She recommends, for example, choosing menus that can be prepared almost entirely in advance. This will allow host/cooks to follow another party tip: "Allow at least 30 minutes for yourself to rest before your guests arrive. Allowing two hours is more realistic."

The recipes in "Cook Smart" are accompanied by information on ingredients (for example, when fresh is best, it's noted); on freezing; on preparation time; on degree of complexity; and on serving size.

Recipes frequently include some special tips that carries the cook beyond the preparation of just that dish. The recipe for Boston Clam Chowder, for example, includes this recommendation: "Save the bacon fat and freeze in small amounts or pour over your doggie's kibbles for a treat!"

The recipe collection in this cookbook is so eclectic it defies categorization. The Dilled Beef Stroganoff, for example, is followed by a recipe for bountiful Gyros in Pita Pockets, followed by a very traditional Honey Baked Ham, followed by an intriguing Medallions Don Quixote, followed by Moussaka, followed by My Tacos.

One of Ms. Koenigseder's favorite recipes in the book, Hummingbird Cake, is a special challenge for her.

"I am still trying to trace the origins of this cake. We've found that it's something to be served with raspberry sauce, but we can't find out anything about where this cake came from. I'm hoping somebody reading the cookbook will have the information and let me know," Ms. Koenigseder said.

The recipe we chose to sample from this collection is a good example of what the author is trying to achieve-it is simple to prepare and lower in fat and calories than classic versions, but is just as delicious as Chicken with 40 Garlics prepared with white sauces, cream and pounds of butter.

The wine, garlic and other herbs combine in a light sauce with a hearty flavor. Ms. Koenigseder recommends serving it with Magic Oven Fries, Butter Lettuce Salad with Honey Mustard Dressing and French Tomato Turnovers (recipes included).

We enjoyed it with steamed rice and a carrot salad.

Chicken with 40 Garlics