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From the introduction:
The tricks described here are for "extempore" showing. They have been specially developed for entertaining fellow diners, within watching distance, around a banquet or dinner table.
To perform "extempore" is not the same as giving a show on the stage. In one's regular program everything is premeditated. Performing to a group around the table is different. To begin with, the tricks must be of the type that could be worked without much ado. They must be short and spontaneous. They must be worked in an "off-hand" manner. Finally, not only in character but in appearance as well, they must in themselves suggest they are being presented without any previous plan or thought.
PDF 32 pagesword count: 14683 which is equivalent to 58 standard pages of text