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Secrets from a Caterer's Kitchen

Secrets from a Caterer's Kitchen

The Indispensable Guide for Planning a Party

Nicole Aloni - Author

Paperback | $18.95 | add to cart | view cart
ISBN 9781557883520 | 352 pages | 01 Feb 2001 | HP | 7.44 x 9.25in | 18 - AND UP
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During almost two decades of catering everything from the Academy Awards to a fete for Queen Elizabeth to an intimate dinner for Julia Child to a “Roller-Disco” Bat Mitzvah, Nicole Aloni has learned more than a few tricks-of-the-trade. And whether you’re planning your umpteenth dinner for twelve, or you’ve only just figured out that there’s a kitchen in your apartment, Secrets From a Caterer’s Kitchen is the manual on entertaining.

This comprehensive, accessible and easy-to-use book offers insider tips and guidance about:

  • Menu preparation for both large and small gatherings
  • Finding special locations for events
  • Decorating advice for “theme” festivities
  • Creating invitations
  • Maintaining a budget
  • Over 125 tried-and-true party recipes

    • Whether it’s a candlelight dinner, a kid’s birthday party, or a holiday extravaganza, you can put on a show like a pro—and keep your guests guessing—with Secrets from a Caterer’s Kitchen!

    Secrets from a Caterer's Kitchen Acknowledgments
    Preface

    Introduction
    The Key Elements
    The Symbols

    Getting Started
    Elements of a Party Plan
    Solutions for Outdoor Entertaining
    Organize Your Time
    Cooperative Thanksgiving (14 Guests)
    Cocktail Reception (50 Guests)
    Sit-Down Dinner (8 Guests)

    Space Planning

    Invitations

    Party Equipment

    How to Plan the Menu
    The Essentials of Menu Planning
    Menu Problem Solving: Tying It All Together

    Create Drama: The "Wow" Factor
    Drama, Luxury, Surprise, and Beauty
    Celebrate the Season

    What Every Caterer Knows
    Develop a Specialty
    Purchased Menu Additions
    Expand the Possibilities: Think Outside The Box
    Interactive Cooking
    The Sophisticated Potluck: Creativity and Graciousness
    "Dressed Up" Takeout: Restaurant Favorites with Homemade Touches
    Lists, Lists, and More Lists

    Contractors and Outside Help
    Caterers
    Rental Companies
    Valet Service
    Florists
    Wedding Coordinators
    Other Services

    The Fundamentals
    How Much to Serve
    Food Quantity Chart
    Styles of Service: Seated, Buffet, or Both
    How to Set the Table
    Beverage Service
    How to Equip a Kitchen
    Hospitality on Hand: The Party Pantry

    The Recipes
    Appetizers, Hors d'oeuvres, and Beverages
    Soups
    Salads and Salad Dressings
    Main Courses
    Side Dishes
    Sauces, Relishes, and Condiments
    Desserts
    Basics
    Techniques

    The Gourmet Network
    Metric Chart
    Index
    About the Author


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