Napkin Folding

Rating:
Summary: Better books exist on the subject
Review: As a chief steward on private yachts, I'm always on the lookout for good books on napkin folding. Unfortunately, this isn't really one of them. There are some good folds but, the instructions are difficult to decipher. Of the 44 different folds offered, I've used about two.

Rating:
Summary: Better books exist on the subject
Review: As a chief steward on private yachts, I'm always on the lookout for good books on napkin folding. Unfortunately, this isn't really one of them. There are some good folds but, the instructions are difficult to decipher. Of the 44 different folds offered, I've used about two.

Rating:
Summary: Other books offer more ideas
Review: Hmmm. Other, similar books offer up to 94 easy folds, so this may leave you feeling short-changed. Only buy if you know you're unlikely to need more than 50 types of fold.

Rating:
Summary: Other books offer more ideas
Review: Hmmm. Other, similar books offer up to 94 easy folds, so this may leave you feeling short-changed. Only buy if you know you're unlikely to need more than 50 types of fold.

Rating:
Summary: Some good-looking folds, but incomprehensible instructions.
Review: I've been into napkin-folding for over 35 years, since first encountering some brief folds in the Vincent & Mary Price Cookbook, "Treasury of Great Recipes." While I find at least a couple of the folds in "Napkin Folding" compelling (not a very good percentage), they also seem to be the ones with the least comprehensible instructions. Ginders is fine when he's writing conventional text, but it seems like he's bent over backwards to make his explanations brief...to the point of uselessness.

Rating:
Summary: Some good-looking folds, but incomprehensible instructions.
Review: I've been into napkin-folding for over 35 years, since first encountering some brief folds in the Vincent & Mary Price Cookbook, "Treasury of Great Recipes." While I find at least a couple of the folds in "Napkin Folding" compelling (not a very good percentage), they also seem to be the ones with the least comprehensible instructions. Ginders is fine when he's writing conventional text, but it seems like he's bent over backwards to make his explanations brief...to the point of uselessness.

Rating:
Summary: NOT for Amateurs
Review: This book is NOT for amateurs, but those who are striving to be the masters in any aspect of the restaurant, culinary, and food service business. Accordingly,

THINGS I LIKE ...

1. This is absolutely one of the cheapest reference books around that you'll ever find. It's a true bargain.

2. The black & white photos are excellent. They are really "presentation" at its finest.

3. The esoteric names for all the various folds are handy and valuable to know, connoting a real dedication to excellence in this field.

4. The one-page drawings are ok, but not for the "abstract-challenged." Better students of math will do better with them. Again, not for amateurs.

WHAT I DON'T LIKE ....

1. Color pictures would be nice.

2. Yes, only two pages per fold design is a limitation in getting it across.

3. Longer explanations would help even amateurs to grasp the steps. But then, that's the competition, right?!

Highly affordable, and thus recommended for anybody who has found this subject.