In the Royal Manner: Butler to Diana Book

For more than twenty years, Paul Burrell has enjoyed an extraordinary connection with the British Crown. Starting out as footman to Queen Elizabeth, he went on to become Princess Diana's butlerand her closest confidant, the man she referred to as her "rock."

The Prince and Princess of Wales were famed for the superb style in which they entertained, and Paul Burrell oversaw every aspect of each soiree, from the simplest of brunches to the most elaborate dinner parties, both at home and abroad. Now this expert on etiquette and palace life reveals the secrets of royal style and how you too can host events IN THE ROYAL MANNER.

What is the proper order of courses in a meal? How many glasses and pieces of cutlery should be at each place setting? How does a butler in Buckingham Palace decant a wine? How can you give your overnight guests the true royal treatment?

In this fully illustrated, lavishly produced volume, Paul Burrell escorts you through a typical year of seasonal occasions. Here are detailed guidelines on etiquette and entertaining, as well as the royal standards for teas, picnics, children's parties, simple suppers and brunches, holiday meals, formal weddings, and other celebrations.

Unique to this book are the menus and more than fifty longtime popular recipes (including particular favorites of Princess Diana such as Pears in Port Wine with Cinnamon Ice Cream), classic Victorian dishes, and the ever-stylish Pimms, a cool summer cocktail made with fruited lemonade and gin. Paul Burrell also shares his knowledge of palace history and lore, along with his special perspective on the traditions of the royal family and his treasured memories of the late Princess of Wales.

From detailed directions on how to fold napkins into elegant designs, to tips on formal seating arrangements and proper table manners, to step-by-step instructions for creating elaborate floral centerpieces, IN THE ROYAL MANNER has everything you need to make a party in your home truly fit for a king.