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More than just the woman who created the fashion empire that bears her name, Lilly Pulitzer exemplifies an attitude, a casual sort of elegance, a style called "affluence at ease." Lilly and her clothing wholeheartedly embrace color -- she made famous the pink and green combination -- and her love of vibrant hues and bold prints led the New York Times to recently call her "a major force in prep resort wear for forty years."

But Lilly Pulitzer Rousseau is also almost as well-known for her entertaining as she is for her fashions. A tribute to her insouciant lifestyle, Essentially Lilly is lavishly illustrated and peppered with anecdotal memories of a life filled with color. Joined by her family and close friends, Lilly recalls the parties, the decorating, the food, and the fashion that have been part of her life in Palm Beach since she arrived there in the 1950s.

With sections devoted to each part of the day, Essentially Lilly captures a variety of social events -- from a sunrise sail to a beach supper under the stars -- and imbues each with singular "Lilly style":

Mellow Yellow Mornings -- start the day off easy with a walk on the beach or a luxuriously lazy breakfast in bed. Take some friends out for an early morning sail or a country club brunch. Round off the morning hunting for a one-of-a-kind treasure at a local flea market.

Think Pink Afternoons -- rev up the middle of the day with a bridesmaids' lunch, a birthday cookout, or a charity tea. Perhaps you'd rather relax with a fruity pool party or a "just-looking" stroll down Palm Beach's fabled Worth Avenue.True Blue Evenings -- gather your friends together for a festive cocktail party or a romantic beach dinner under a full moon. Maybe it's a deep woods campfire that appeals to you, or watching a movie out under the stars, or just a simple pizza party for your family.

Essentially Lilly presents memories and menus, beautiful photographs and dazzling illustrations as well as dozens of recipes and entertaining suggestions to make your own get-togethers as successful as one of Lilly's famed parties. Best of all, Lilly offers her spirited advice throughout: "Just relax and have fun -- and be an individual," she says. "It's better that you enjoy yourself than it is to get it right." Good rules to live by.

"LILLY PULITZER trademarks and logos are the property of Sugartown Worldwide, Inc. The book, including the design on the cover, are Copyright © 2004 Sugartown Worldwide, Inc."

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Essentially Lilly

HarperResource

Key Lime Mojitos

10 Servings

Adjust the amount of sugar in this recipe according to your preference.

2 1/2 cups light rum
1 1/4 cups freshly squeezed lime juice (half of juice from Key limes, if available)
3/4 to 1 cup powdered sugar
3 3/4 cups club soda
10 large sprigs fresh mint (about 4 to 6 leaves each)
Crushed ice

1. Stir rum, lime juice and sugar in large pitcher until sugar is dissolved. Add club soda and stir gently.


2. Divide mint among 10 glasses. Using back of spoon, crush mint sprigs in glasses.


3. Add crushed ice to glasses. Pour mojito mixture over mint and ice, dividing equally among glasses. Serve immediately.

Fettuccini With Saffron Cream Sauce and Lobster

8 Servings

2 cups dry white wine
1 teaspoon crushed saffron threads
1 1/2 pounds fettuccini (fresh or dried)
1/2 cup (1 stick) butter
4 frozen lobster tails, thawed (or fresh, see note)
4 shallots, peeled, minced
2 cups heavy cream
2 tablespoons fresh lime juice
1/2 teaspoon salt
2/3 cup chopped fresh chives
Salt and pepper to taste

1. Bring wine to simmer in heavy medium saucepan. Remove from heat. Add saffron. Let stand 15 minutes.


2. Cook pasta in large pot of boiling salted water until just tender. Drain. Return pasta to pot; set aside.


3. Melt butter in heavy large skillet. Add lobster tails and sauté until shells are bright red, about 5 minutes. Cover, reduce heat to low and cook until done, about 5 minutes longer. Using slotted spoon, transfer lobster tails to cutting board. Cut each tail in half lengthwise. Remove meat, and cut crosswise into 1/2-inch pieces. Do not clean skillet.
4. Return same skillet to medium high heat. Add shallots and sauté until tender, about 5 minutes. Pour wine-saffron mixture into skillet and bring to boil, scraping up any browned bits. Add cream, lemon juice and salt and simmer until sauce thickens slightly, stirring frequently, about 10 minutes. Pour sauce over pasta; place over medium heat. Add lobster and toss until sauce coats pasta and lobster, about 2 minutes. Stir in chives. Season to taste with salt and pepper and serve.

NOTE: If you prefer, use the meat from boiled live lobsters -- it will yield more tender results. Using half the butter, sauté the shallots, and add the lobster meat at the very end.

"LILLY PULITZER trademarks and logos are the property of Sugartown Worldwide, Inc. The book, including the design on the cover, are Copyright© 2004 Sugartown Worldwide, Inc." Continues...

Excerpted from Essentially Lillyby Pulitzer, Lilly Excerpted by permission.
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