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Secrets from a Caterer's Kitchen The Indispensable Guide for Planning a Party

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ISBN-10: 1557883521

ISBN-13: 9781557883520

Edition: 2001

Authors: Nicole Aloni

List price: $20.00
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From the author of Secrets from a Caterer's Kitchen, the only 55 recipes you'll ever need to entertain with style and confidence. Features: 55 essential dishes with lots of variations for every occasion 38 versatile menus-from casual meals to elegant repasts The basics of how to roast, grill, or steam meat, fish, and vegetables From napkins to utensils-what every home entertainer needs Hints and tips from the professionals to make every gathering as much a pleasure for the host as it is for the guests Crowd favorites and exotic cocktails Expert wine selections
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Book details

List price: $20.00
Copyright year: 2001
Publisher: Penguin Publishing Group
Publication date: 2/1/2001
Binding: Paperback
Pages: 352
Size: 7.59" wide x 9.24" long x 0.96" tall
Weight: 1.078
Language: English

Nicole Aloni, author of Secrets from a Caterer's Kitchen, is a 15-year catering pro whose sold-out cooking classes are held throughout the country. She's appeared on local and national television and radio, including the Food Network. She lives, cooks, and entertains in southern California.

Secrets from a Caterer's Kitchen
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
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
Rental Companies
Valet Service
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
Salads and Salad Dressings
Main Courses
Side Dishes
Sauces, Relishes, and Condiments
The Gourmet Network
Metric Chart
About the Author