Secrets from a Caterer's Kitchen: The Indispensable Guide for Planning a Party [Paperback]

Nicole Aloni (Author)

Book Description

Publication Date: February 6, 2001

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

Editorial Reviews

Review

Aloni's book is funny, practical and creative..the bible on entertaining. All 150 recipes sound divine. Includes party themes, -- Decor & Style Magazine, March 2001

The chapter called "What Every Caterer Knows" and the detailed food-quantity and beverage-service charts make it invaluable! -- Bon Appetit Magazine, October 1, 2001

About the Author

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.

See all Editorial Reviews

Product Details

• Paperback: 352 pages
• Publisher: HP Trade (February 6, 2001)
• Language: English
• ISBN-10: 1557883521
• ISBN-13: 978-1557883520
• Product Dimensions: 9.3 x 7.5 x 1.1 inches
• Shipping Weight: 1.4 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (24 customer reviews)
• Amazon Best Sellers Rank: #46,595 in Books (See Top 100 in Books)
  • #12 in Books > Cookbooks, Food & Wine > Professional Cooking > Quantity

More About the Author

I have enjoyed an exciting, diverse career in the culinary arts. In my teens, I opened a small catering business. In my twenties, I completed the diploma course at La Varenne, Ecole de Cuisine in Paris and stayed on to work as a chef at chateaux in Burgundy. In California, I owned a natural foods restaurant, directed one of the country's most prestigious catering operations, owned my own catering company and produced a line of gourmet food products.

For six years, I was the Director of Catering at the Los Angeles Music Center where I catered the Academy Awards four times, prepared a state luncheon for HRH Queen Elizabeth II, and produced galas in honor of three American presidents, foreign dignitaries, divas and Julia Child. Julia was the one that wowed me!

Then I opened my own company, Nicole Cottrell Productions, Inc. My company catered elegant events for clients such as the Four Seasons Beverly Hills, the Tournament of Roses and the Kirov Ballet. We also manufactured packaged foods for fine grocers like Vons/Pavilions, Gelsons, Trader Joe's, Larry's and Neiman-Marcus.

Ultimately all of this had provided me with plenty to talk about, so I began to write books. My first book, Secrets From a Caterer's Kitchen, was published by Putnam in 2001. The second book, Cooking for Company, was published in September 2003. My most recent, The Backyard Bartender, was published in 2007 by Clarkson Potter.

As I write this, I'm at work on a cookbook for the environmental idealist in all of us. I also talk about cooking and entertaining across the country on television and radio, teach at schools like Sur La table, Draeger's and Central Market, and write lots of articles every year for national magazines. I live and cook in Seattle, WA.

Customer Reviews

Most Helpful Customer Reviews

82 of 84 people found the following review helpful:

5.0 out of 5 stars Playful recipes, serious organization, March 7, 2001

By 

Lynn Harnett (Marathon, FL USA) - See all my reviews
(VINE VOICE)    (TOP 500 REVIEWER)    (REAL NAME)   

This review is from: Secrets from a Caterer's Kitchen: The Indispensable Guide for Planning a Party (Paperback)

Paris-trained Nicole Aloni offers help for every aspect of party planning from weddings to barbecues, from invitations to centerpieces to table settings and cooking utensils. Extensive menu plans include timelines and organizing suggestions, skill levels and presentation ideas. She provides advice on incorporating ready-made foods and utilizing outside services. There are lists and lists and tips on making your own lists.

With all this detailed and inspiring advice, Aloni doesn't even get to the 150 recipes until halfway through the book. From hors d'ouevres to dessert, each recipe is prefaced with serving suggestions and symbols indicating various factors, including complexity, price, do-ahead, last minute prep and more. Many also offer variations and leftovers ideas.

Aloni's world view includes substantial spectaculars like Carpaccio, Rack of Lamb with Tapenade, Tandoori Flavored Chicken, Shrimp Ravioli with Saffron Cream Sauce, Mushroom Strudel; familiar dishes like Baba Gannoush, Grilled Scallops with Bacon, Gravlax, Herb Garlic Crostini; lots of less familiar ideas like Porcini Broth with Creamy Polenta, Balinese Dumplings, Fish Tacos, and tweaked recipes like Chicken Liver Pate with Cherries and Pecans, Roast Tenderloin of Beef with Gorgonzola, Pear and Potato Gratin with Horseradish. There are side dishes - Spinach with Black Bean Sauce, Creamy Chard with Feta, several varieties of mashed potatoes and a short chapter of spectacular desserts: Coconut Mango Crème Brulee, Cappuccino Tart.

Aloni likes to play with recipes and presentations and offers adventurous cooks the benefits of her experience. Her book is full of ideas to wow guests or wile away an afternoon as an armchair party-planner.

55 of 58 people found the following review helpful:

5.0 out of 5 stars Fun for People who cook for fun, April 2, 2001

By 

J.R. "Bread Maven" (Santa Fe, NM) - See all my reviews

This review is from: Secrets from a Caterer's Kitchen: The Indispensable Guide for Planning a Party (Paperback)

What a book! Fun to read--not only is Nicole Aloni a witty and graceful writer, but with her background, she has hilarious and hair-raising tales to tell (Roast Duckling for Forty, anyone?) Add to that the incredibly interesting and not horrendously complicated recipes (think Chicken with artichokes and Olives) and her great tricks that you might figure out for yourself after working as a caterer for 20 years--everything from what to keep in your pantry to how to keep drinks cold without watering them down with melting ice to party theme and decorating ideas--all this and a sense of humor! A must read if you love to cook for friends.

48 of 51 people found the following review helpful:

5.0 out of 5 stars Perfect Parties Every time, July 19, 2001

By 

"recipelu" (Toronto, Ontario Canada) - See all my reviews

This review is from: Secrets from a Caterer's Kitchen: The Indispensable Guide for Planning a Party (Paperback)

If you follow Nicole Aloni's advice, you too will soon be considereed an accomplished hostess.

Full of practical advice on everything from Table settings, Menu planning, theme ideas, rental requirements, hiring staff, to a fantastic Food Quantitity chart ~ which will once and for all unravel that mystery of HOW much food you need to serve 25 on a buffet anyways. For me, this chart alone makes the book a gem of a purchase.

Add to all this information some hair raising stories, creative ideas, and Mrs. Aloni's witty sense of humour and you've got yourself a book that's a must have addition for everyone from the most novice hostess to the most experienced caterer.

This is not a Martha Stewart book, you don't have to make everything from scratch, purchased food items and decorations are welcome, even recommended, encouraging you to focus on areas that you have the most skill in, leaving other areas to professionals ~ very sound advice.

Also included are over 150 creative and tempting recipes to add to your repetoire. I can't wait to try the Coconut Shrimp

This is one of those books that will be dog eared, highlighted, and marked in many places with sticky notes.