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Secrets from a Caterer's Kitchen by Nicole Aloni

Secrets from a Caterer’s Kitchen

  • Paperback $20.00

    Feb 01, 2001 | 352 Pages

Product Details

Table Of Contents

Secrets from a Caterer’s KitchenAcknowledgments

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

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