A guide to impeccable table manners features the comments of such social observers as Jonathan Swift, Oscar Wilde, W. Somerset Maugham, Coco Chanel, Mark Twain, Paul Fussell, and Lord Chesterfield. 35,000 first printing. $25,000 ad/promo.
Craig Claiborne was a restaurant critic, food writer and former food editor of the New York Times. He was the author of numerous cookbooks and an autobiography. Over the course of his career, he made many contributions to gastronomy and food writing in the United States.
I love how quirky and light hearted this book is. I picked it up as I was doing research on etiquette books for a film I was working on and this etiquette book was my favourite of all the ones I had browsed through. It is straightforward, modernized, real, and quite funny at times, too! Where it lacks one star is I just felt like it wasn't as all-encompassing as the other books were on the elements of etiquette. I've also found that it is a great conversation piece to have on my bookshelf, people often point it out from the others and we've had great chats over this book!
Easy to read, but seems stuck in a past century (it was published in 1992). I don't aspire to ever attend a formal dinner, so most of the rules do not concern me. The main one, from which all others derive is be considerate (but that of course implies that you must know the rules of etiquette if you consort with those who consider such rules important).
Not comprehensive, but doesn't pretend to be. I like the quirkiness of this book, especially the dispensation to not have elaborate hors d'oeuvres for every goddm occasion.