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About site: http://www.chefaz.net Title: Publications/Books/Food and Drink/Cookbooks/Specific Titles - (There's A Chef In Your Freezer) Richard Azzolini explains how to make and freeze building blocks for use at a moment's notice. Publications Books Food and Drink Cookbooks Specific Titles There s A Chef In Your Freezer Richard Azzolini explains how to make and freeze building blocks for use at a moment s notice

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Chef Extraordinaire Richard Azzolini  Richard Azzolini, Chef Extraordinaire   Chef services & Cooking Classes, 2011 San Francisco and the greater Bay Area   featuring local produce, fish, shellfish, and meats with a strong preference for organic & sustainably produced ingredients...  Chef Services Cooking Classes Bio Cookbook Read Cookbook Order Cookbook Chef Services • In-home cooking • Dinner Parties & Cocktail Parties • Sample Menus for 2011 Cooking classes 2011  Richard Azzolini's biography  There's a Chef in Your Freezer • Find out about the cookbook • Read the cookbook • Order a copy from Amazon Read the Blog Contact us Chef Richard Azzolini has recently arrived in the San Francisco Bay Area from Manhattan and East Hampton. He is available to help you with your cooking needs. What Chef Azzolini offers: In-home cooking. Let me be your private chef for the day. After consulting with you about your culinary preferences, I will custom-design menus that reflect your personal tastes. I can leave a week's worth of meals or a feast ready to serve for your dinner party. With my depth of experience I will be able to provide a wide variety of delicious food choices. I am equally skilled at preparing menus with meat and fish as I am with all vegetarian fare. Maximizing the flavors while creating the most healthful food inspires my cooking energies. With meticulous attention to detail and preparation, I am a consummate professional. Let Chef Azzolini take care of it all: Menu Planning Shopping Food Preparation in your home Cleanup Packaging the meals with instructions I am a classically trained chef, having studied and worked in Europe, Asia, and America. My food reflects the influences of all three contintents. I have thirty years of experience in preparing gourmet food. My cookbook, There's a Chef in Your Freezer, was published in 2001. Cooking isn't just a job for me—it's a passion. I'm the chef who wakes up at 3am thinking of new fillings for my handmade ravioli. I agree with the philosophy that most of the 'cooking' takes place on the farm. I seek out the very best ingredients for my recipes. Mindful shopping is as important as the cooking. Since every client has different needs, my fee is set once we work out a plan that suits yours. Fees start at $300 per day. Dinner Parties and Cocktail Parties I offer two levels of service: I will prepare all the food, leaving you directions on how to heat and serve. I will come to your home, do all the food preparation, clean up, and leave you with a meal ready to serve. A more full services operation: I will come to your home and orchestrate all the food and service requirements for your party. I will do as much or as little as you require and desire. I pride myself in working closely with my clients to insure a fantastic result. Price is based on level of service and menu chosen. Cooking classes Cooking classes can be custom designed to reflect your culinary interests. Classes can be from the basics of cooking to intricate culinary masterpieces. I will provide well written printed recipes for all students. I always recommend doubling the recipes so everyone can take home lots of leftovers. I have a passion for teaching and welcome lots of questions and discussion in my classes. Tell me your culinary dreams and I will help make them a reality. Have you considered having a cooking class dinner party? Get together with a group of friends and cook up a storm. Suggested ideas for cooking class topics. Price is based on class content desired. Sample Menus for 2011 Hors D'oeuvres  Chicken yakitori skewers    Small baked potatoes with mushroom truffle-oil filling    Endive leaves stuffed with gorgonzola, caramelized apple, and toasted walnuts    Parmesan toasts with:    • Caramelized onion balsamic marmalade    • Toasted pine nut white bean spread    • Red pepper mousse    • Basil garlic goat cheese spread    • Artichoke garlic mousse    Orange tomato basil soup shots    Gazpacho soup shots    Asparagus wrapped with prosciutto    Sweet ginger shrimp on a skewer    Cherry tomatoes stuffed with curried lobster    Herb wine poached shrimp with tomato horseradish sauce    Ginger-soy avocado dip with Terra Chips    Cucumber cups with caponata    Teriyaki water chestnuts wrapped in crisp bacon    Mango black bean salsa with blue corn chips    Parmesan parsley garlic baked clams    Smoked salmon mousse cucumber rolls    Zucchini cups with red pepper mousse    Parmesan puff pastry cheese straws    Curried scallops with mango ginger chutney    Chicken liver mousse with cognac and toasted almond    Petit Croque Monsieur  Spicy raw tuna cucumber rolls  White truffle potato phylo pillows  Crab cakes with lime-poblano aioli  Pistachio orange olive savory biscotti  Mushrooms stuffed with shrimp, with a ginger soy glaze  Fava bean Pecorino crostini  Lemon grass soy beef rolls with scallions, red pepper, and sweet ginger  Potato pancakes with crème fraîche and caviar  Soups    Orange gazpacho with avocado and basil oil    Lobster and sweet corn chowder    Tomato basil soup with shrimp    California won ton in lemon grass broth    Mussel and leek bisque    Fresh pea with basil cream    Real New England clam chowder (like mama used to make!)    Kabocha squash with sweet ginger and toasted coconut Tomato strawberry balsamic Salads    Watermelon. arugula, and baked herb-crusted goat cheese / balsamic vinaigrette    Lobster, papaya, avocado, and oak leaf lettuce with mango-ginger vinaigrette    Tuscan beans with garlic shrimp and toasted pine nuts    Curried chicken and lobster / fresh apricots, golden raisins, and mango dressing    Ripe tomato and buffalo mozzarella with basil-tomato sorbet drizzled with Tuscan estate extra virgin olive oil and aged balsamic vinegar    Lobster and couscous salad    Ginger noodle salad    Thai Papaya Shrimp Salad    White and green bean salad with white  truffle oil    Salad Niçoise with grilled lemon-thyme tuna, haricots verts, oven dried tomato, herb infused potatoes, anchovy-stuffed eggs, and Italian parsley-roasted garlic dressing    Black and white sesame seed avocado with ginger-cilantro dressing    Spicy noodle Salad with Peanut Dressing    Mediterranean Antipasti    Verdure Pinzimoni--Italian Crudités with Olive Oil Dip    Peppers braised in balsamic vinegar    Baked tomato and zucchini ring    Parmesan Reggiano shards    Ratatouille    Oven dried plum tomatoes with basil-roasted garlic extra virgin olive oil dressing    Warm chick pea salad with saffron    Grilled portobello mushrooms with toasted pinenuts    Oven roasted peppers with anchovies and capers    Marinated olives with lemon and orange rind    Grilled asparagus with parmesan    Shrimp, mussel, and clam salad    Caramelized peaches with prosciutto    French lentils with baked goat cheese    Bouillabaise of fennel    Tuscan beans with white truffle oil    Caponata    Parmesan-parsley baked clams    Pasta and Rice dishes    Handmade pasta noodles and wilted spinach with roasted garlic pesto sauce    Angel hair pasta with clams and mussels    Seafood Lasagna    Penne with fresh tomato orange sauce    Swordfish Dumplings with Chinese Salsa    Lobster ravioli with roasted tomato sauce    Lobster risotto    Ravioli with pumpkin and pine nuts, with a sage brown butter sauce Summer vegetable risotto    Creamy polenta with mascarpone and gorgonzola Ricotta gnocchi with sage brown butter and roasted pepper Vegetable dishes Swiss chard with pine nuts and Parmesan Spinach and banana saute Pumpkin gratin with pistachios Penne with fresh tomato orange sauce    Crispy herb infused wild mushrooms Butter infused corn with green cilantro and poblano peppers Crispy potato and parsnip cakes Artichoke hearts tossed with lemon infused olive oil Beets with tropical flavors New potatoes with fresh greens Asparagus with crispy Parmesan chips Pea shoots, green peas and crisp shallots in coconut milk Eggplant with sweet miso glaze Tomato sorbet with basil essence Roasted shiitake mushrooms with onions and basil Morel mushrooms braised in cream Zucchini 'spaghetti' with creamy lemon chive dressing Sweet peas with escarole, onions and mint Parsnip mushroom pancakes Spiced gingered Asian slaw Seafood    Grilled tuna with ginger, mango, and avocado salsa     Stripped bass in orange marinade    Lobster in sweet ginger sauce    Homard  à  l'américaine    Bouillabaise    Lobster poached in lemon grass-ginger broth    Polenta-crusted sea bass with corn and tomatillo salsa    Salmon with lemon grass sesame marinade    Rosemary tuna drizzled with Tuscan estate extra virgin olive oil and aged balsamic vinegar    Whole black sea bass baked in a rosemary thyme salt crust    Shrimp with tomato, feta cheese and black olives Miso glazed black cod Salmon with garlic cream and tomato butter Chicken, Duck, Squab, Quail, and Rabbit    Tangy Chicken with Shiitake Crust    Chicken with Vichyssoise Sauce    Chicken curry with peaches and coconut milk    Chicken in red pepper sack    Chicken polenta pot pie with summer vegetables    Chicken with 40 cloves of garlic    Chinese chicken with orange sauce    Chicken Pistachio Korma with Chana dal Roasted Duck à la Julia Child with fresh peach-apricot sauce    Caramel orange ginger duck    Grilled herb-marinated squab and quail    Moroccan chicken phyllo pie (basteeya) Pollo en salsa de Cacahuate (chicken in peanut sauce) Rabbit with tarragon and mustard sauce    Chicken Pistachio Korma  Chicken Mulligatawney  Lemon pepper duck with sherry wine vinegar sauce  Chicken stuffed with goat cheese  Grilled chicken with yogurt and Asian spices  Veal, Beef, Lamb, and Pork    Parmesan crusted veal chop with tomato arugula salad    Balsamic basil and veal scallops    Veal à la Marsala with wild mushrooms    Orange-fennel osso bucco    Beef on a string with basil vinaigrette    Beef satay with peanut dipping sauce    Grilled teriyaki filet of beef with sweet ginger, au jus    Spareribs with Chinese barbeque sauce    Grilled loin of pork stuffed with Parma ham    Pork loin braised in milk with garlic and thyme    Coconut curry lamb stew    Cashew-coconut meatballs in tamarind tomato sauce Moussaka Grilled rosemary-thyme rack of lamb    Ginger-soy marinated butterflied leg of lamb    Lamb tagine with cous cous Rogan Josh lamb (curry)  Seven Hour leg of lamb  Desserts    Stained glass tart with passion fruit glaze, served with vanilla bean ice cream    Crema al la Marsala    Cold kiwi soup with melon sorbet    Pears Vesuvius    Caramel pears with ginger    Apricot almond upside down cake with vanilla bean cream    Almond cherry financiers    Cornmeal almond torta with fresh berries    Reine de Saba (very rich chocolate gateau)    Chocolate truffle tart    Rouge berry fruit soup with  warm meringue crust    Warm Chocolate Cake    Crème brulée napoleon    Couscous with orange and pistachios    Blueberry and peach cobbler with vanilla bean ice cream    Caramelized peach mango cake with passion fruit ice cream    Fig and pinenut calafoutis    Grilled summer fruit    Lemon  curd tart with fresh berries    Strawberries macerated in aged balsamic vinegar, with polenta cookies    Caramelized banana ice cream Sundae, with warm caramel walnuts and bittersweet chocolate sauce  Meringue crusted stone fruit soup with vanilla bean essence Hand dipped chocolate truffles Marrons glacés cheese cake Frozen hot chocolate Cherry sweet sherry trifle Thai rice pudding with coconut and lemon grass Brioche chocolate walnut bread pudding Warm chocolate soufflé Orange curd layer pudding   For more information, contact Chef Azzolini at (415) 680 6204. or email ChefAzzolini@gmail.com . Please feel free to contact me with any questions you may have about my chef services or cooking classes. Chef Services Cooking Classes Bio Cookbook Read Cookbook Order Cookbook

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