"Elegant entertaining is always in style, and who better to explain the finer points of the art of the table than Arthur Inch, a veteran English butler who served as technical advisor for the film Gosf"
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"Elegant entertaining is always in style, and who better to explain the finer points of the art of the table than Arthur Inch, a veteran English butler who served as technical advisor for the film Gosf"
Read Less
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Seller's Description:
Fair. Stains on outside cover/inside the book. There are tears on paperback. Cover/Case has some rubbing and edgewear. Access codes, CD's, slipcovers and other accessories may not be included.
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Here, I should have heeded the reviewers I came across on other sites who said the material in this book was just cursorily presented and somewhat disorganized or repetitive; I agree. The book has its moments when the 'old' rules are presented; but, in other places, no rationales are given for why things have changed or are appropriate today (if not appropriate in the past). Some of the 'rules' presented seem contradictory, as well?or maybe the author doesn?t do the best of jobs distinguishing between a 'formal' dinner and other meals that might be carried out in the same place (but under different circumstances). More diagrams or images would have helped as well?especially with respect to the folding of napkins and use and positioning of silverware. Still, this small book is a somewhat interesting read. Perhaps of most use is the guide to the hierarchy of menservants (as an appendix), even though the presentation would have benefited from a schematic or flow chart of some sort?and should have included the women servants (instead of just referring to them tangentially, as if we all know what a scullery maid does and to whom she reports).
