For more than ten years, from 1990 through 2001, The Magic Menu was a continuing and trusted source of practical information for close-up magicians, particularly those who performed in restaurants, bars and night spots. Each issue brought real-world advice, information, reviews of the latest magic and audience-tested effects from some of the best magicians in the world. After an eight-year hiatus, The Magic Menu is back with a renewed vision and a brand new staff for another generation of professional and semi-professional close-up magicians. Some of the columnists and contributors you'll meet include Paul Green, Al The Only and Mark Zacharia (all held over by popular demand from the original staff), in addition to Richard Osterlind, John LeBlanc, Diamond Jim Tyler, Paul Gordon, Scott F. Guinn, Christopher Lyle, Dan Doyle, Mark Byrne, James Prince, Tom Frank and, of course, founder and editor Jim Sisti. And, unlike the newsletter format of the original, the new incarnation of The Magic Menu has a magazine-like look with a full-color cover. Inside, however, is the same quality of information, insights and original magic that made The Magic Menu one of magic's most unique periodicals. Inside this issue: The Editor's Desk by Jim SistiCover Story - Are Online Forums Hurting Your Magic? by John LeblancIn The Trenches - The [Legal] Ties That Bind by Paul GreenMobile Mysteries - Being Seen by Everyone by Richard OsterlindSleightly Delusional - The End is Where We Begin by Christopher LyleAsk the Only 2.0 - It's All in the Approach by Al the OnlyThe Way I See It - Written in Stone...NOT! by Scott F. GuinnYesterday's Treasures - Eric C. Lewis's Martin's Miracles by Dan DoyleThe Bar Top - Some Tips, Som Answers...and a Worker by Paul GordonMagic in Review - Old News is Good News by Mark ZachariaTricks for the Trade - The Magic of Halitosis by Diamond Jim TylerProfile of a Worker - In the Spotlight: Alec Negri [Slyhand] by James PrinceFrankly Speaking - You in Show Business...or Just a Magician? by Tom Frank "Anyone interested in mastering the complex performance arena of restaurant and bar magic should find this information priceless." - Michael Ammar "[The Magic Menu] has, at its base, a core of writers who work on the front lines, magicians who know what it's really like when you approach a group of strangers and offer to show them a trick." - David Acer "I've read every issue since it began." - Eugene Burger "I consider this a must for anyone serious about working for real people." - Doc Eason Pages: 24 - Saddle Stitched
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