State Bird Provisions

State Bird Provisions

A Cookbook

Book - 2017 | First edition
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Random House, Inc.
Finalist for the 2018 James Beard Foundation Book Awards for "Restaurant and Professional" category


The debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco.


Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions.

Their singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.

Baker & Taylor
"The debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco. Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions. Their singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses"--

Baker
& Taylor

The chefs and owners behind a popular San Francisco restaurant share their recipes for their most popular dishes including Potato Chips with Crème Fraiche and Cured Trout Roe, Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue and their famous savory pancakes.
A collection of recipes from San Francisco's State Bird Provisions restaurant features such dishes as sauerkraut, pecorino, and ricotta pancakes, Hawaiian heart of palm salad with tahini-chile dressing, and pork ribs glazed in their own juices.

Publisher: California : Ten Speed Press, [2017]
Edition: First edition
ISBN: 9781607748441
1607748444
Branch Call Number: 641.5979 BRIOZA
Characteristics: 375 pages : color illustrations ; 28 cm

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m
mettafuel
Mar 24, 2018

Interesting ideas, a fun read, lots of possibilities for exploration and experimentation. A restaurant cookbook - not necessarily practical for daily home cooking.

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