Lynn Rosen: Elements of the Table

By JULIETTE ROSSANT Going to a wedding this summer? You probably checked over the bride's registry and considered a gift of crystal or silver. Before you buy, you might want to consider Lynn Rosen's Elements of the Table: A Simple Guide for Hosts and Guests (Clarkson Potter 2007. It is a slim volume with plenty of information on both choosing and using tableware. Why not slip one in with your gift to the happy couple? This a prettily designed book (by Laura Palese and Danielle Dechenes), with borders of paisley and fancy print, as if the tablecloths and linen in the first chapter framed the whole book. Lynn discusses tablecloths and presents tablecloth rules: creases run down the table; the cloth hangs 12 to 15 inches off the table on all sides. At the back of the book is a handy chapter on Table Décor (p. 94) that includes instructions on folding elaborate cloth napkins like a Corona, Bishop's Mitre or Bird of Paradise. Napkin folding is like cloth origami. The next chapter discusses china, from the basic china settings, order of service to a discussion of each piece from plates to creamer. There are quizzes like: Table Test Q: You should never place more than three of any type of utensil at a place setting. Is there an exception to this rule? A: Yes. A place setting may have four forks if a seafood appetizer is being served. The tiny three-pronged seafood fork will be set on the right side of the place setting, often at an angle and resting in the bowl of the soupspoon (p.60). There is plenty minutia about ice cream forks, fruit forks, cake forks and berry forks (p. 64) and details on particular patterns. Lynn dispenses with the Continental versus American way of eating – switching the fork from left to right hand to eat rather than keeping it in the left hand with the tines facing down (p. 52). She finds either way acceptable, "…just try to manage without dropping your food!" (p. 52) The next chapter tackles crystal with similar tidbits of wisdom and history. Lynn finishes the section with a master list of Top Ten Etiquette Errors (p. 92-3)– all ready for Dave Letterman. It would be interesting to hear how etiquette and tables have changed recently, in both Europe and America. There are no pieces or discussion of contemporary tableware in the book. It would be interesting to learn how plates forms designed by celebrity chefs like Thomas Keller or Michael Mina have changed cutlery and what, if any, effect that has had on American at home. There is also no discussion of chopsticks even though Asian food is quite important and Asian table settings are quite elegant. This is a great book to offer as a wedding gift. It is well written and clear. If you are interested in a charming book that looks backward at the table – great to keep by your dining room table to answer your kids' questions about why they shouldn't eat with their hands, or which utensil goes where when they are setting the table – then this is your source. Previous articles: [Cookbook Reviews - complete] Technorati Tags: superchefblog, Juliette Rossant, super chef, celebrities, chefs, food, restaurants, cooking, branding, cuisine, blogging, food blogging --> back to Super Chef