The Bluffer’s Guides allow you to instantly acquire the knowledge you need to become an expert on a range of specialist topics. These humorous tongue-in-cheek guides will provide you with the skills to assert your knowledge and bask in the admiration of others.
In the guide to Etiquette you can now discover how to, or more importantly how not to behave at every conceivable occasion. Lady Mary and the folk at Downton would be proud. It’s the perfect guide to snobbery. There are tips on everything, from the handshake to the social kiss. Food, of course, plays a major part with a chapter on Spaghettiquette (food that is tricky to eat).
If Etiquette is not for you then perhaps chocolate is your thing. Bask in the admiration of fellow chocolate aficionados as you announce that the world’s finest chocolate is an authentic Aztec-influenced cold-worked mix from Modica. Or throw a chocolate quote into dinner party conversation just when tea, coffee and chocolate is being served:
“There is nothing better than a friend unless it is a friend with chocolate.”
Linda Grayson, Children’s Author
If you want to brush up on your Hollywood facts then Sally Whitehill’s Insider Hollywood has hilarious anecdotes to share. She has all the best tips to bluff your way to Hollywood including the best places to be seen and the Hollywood social scene.
“ No one really drinks in LA or stays out past 8.30pm, so talking about the night you got completely plastered will mark you out as a rank amateur.”
You’ve been warned.
Speaking of alcohol. How much do you really know about wine? Here’s a good tip:
Don’t say ‘Alsatian’ when talking of wines from Alsace.
Do you know which pieces of cutlery to use to tackle the fish course? Or how to introduce yourself in polite society? Well, fear no more: our pocket-sized etiquette guide is crammed full of all such information — and, yet, still small enough to fit neatly inside your morning dress so you can devour it on the train on your way to Ascot. You can buy the book in the UK here and in Australia here.
By Eva MelandOn October 28, 2013
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