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Seller's Description:
Very good. Simply Brit – welcome to our online used book store, where affordability meets great quality. Dive into a world of captivating reads without breaking the bank. We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there's something for every literary palate. All orders are shipped within 24 hours and our lightning fast-delivery within 48 hours coupled with our prompt customer service ensures a smooth journey from ordering to delivery. Discover the joy of reading with us, your trusted source for affordable books that do not compromise on quality.
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Seller's Description:
Good. **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence! Greener Books.
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Seller's Description:
Fair. Book is in acceptable condition. May have shelf wear edge wear and spine wear but a very readable copy. May not come with supplemental materials if applicable. Does not include original dustcover jacket. Possibly Ex Library Copy.
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Seller's Description:
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!
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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!
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Seller's Description:
Like New in Very Good jacket. Size: 11x10x1; Some light edgewear to dustjacket. Signed Fiona Carnarvon on title page; scarce thus. Fiona, 8th Countess of Carnarvon, is the wife of Geordie, 8th Earl of Carnarvon. She is an alumna of St Andrews University, a former auditor for Coopers & Lybrand accountants and created her own clothes brand in the 1990s. She and her husband and son live 'quietly' with seven dogs, too many horses, a brood of chickens, a pet rabbit as well as a pet sheep, a number of bee hives amongst the community of Highclere Castle today. Together, they manage a range of businesses at Highclere Castle, home of the worldwide television drama Downton Abbey. Lady Carnarvon's love of history is richly rewarded at Highclere Castle with its mine of family records going back some 300 years. She has delved into the archives to create a book that invites you inside the Castle, past and present. Throughout the centuries, Highclere has welcomed Royalty, Statesmen, Egyptologists and pioneers of technology along with men and women from the worlds of music, art and letters. The etiquette of the invitation, the balance of guests at a weekend house party, their 'placement' at dinners, and the entertainment of friends, as well as the domestic management required to execute the perfect occasion, have all preoccupied successive generations of châtelaines. This book tells the story four real life weekends-from 1866 to 1936-when the great and the good gathered at Highclere to change the world in some large or small part. It then reflects on how the current Countess entertains 'At Home' at Highclere today. Each weekend showcases the life of the house, both upstairs with the rich and famous and below stairs with the staff and employees. You are transported to a world where guests were collected from the long since defunct Highclere Station in carriages or later in the earliest cars having had the train stop specifically for them and where the allocation of the most prestigious bedrooms really did matter. It looks at what should be served for dinner, the hot topics of conversation and gossip, traditional breakfasts and shooting parties with the Prince of Wales. She explores how menus were, and still are now, put together with the chef, what were the de rigueur cocktails of the day (and why)-and how to make them at home wherever you are. Each chapter will explore some of the recipes and, where practical, have adaptations and photos of the recipes which can be cooked in today's kitchens. Many recipes are little-changed to this day and Lady Carnarvon shares her commentary on their context at Highclere.