State Bird Provisions
  • Published: 15 October 2017
  • ISBN: 9781607748441
  • Imprint: Clarkson Potter/Ten Speed
  • Format: Hardback
  • Pages: 368
  • RRP: $95.00
Categories:

State Bird Provisions

A Cookbook

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The highly anticipated debut cookbook from one of the country's most exciting and critically acclaimed restaurants, San Francisco's State Bird Provisions. Not simply a restaurant book, State Bird Provisions, gives readers the tools and inspiration to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.

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.
  • Published: 15 October 2017
  • ISBN: 9781607748441
  • Imprint: Clarkson Potter/Ten Speed
  • Format: Hardback
  • Pages: 368
  • RRP: $95.00
Categories:

Praise for State Bird Provisions

Praise for the restaurant:

  • "With [Stuart Brioza's] uncanny ability to synthesize elements of Asian and Mediterranean cuisines in a style that remains thoroughly American, and a particular gift for balancing strong flavors, I think he will be one of the best chefs in America, full stop, in just a few years." -- R. W. Apple Jr., New York Times, July 30, 2003
  • "The carts are uncommon to say the least. Although the concept is familiar to everyone at this point, these are laden not with the mostly brown and steamed food common to dim-sum parlors but with gorgeous, far-out, inventively served creations like kimchi yuba (tofu skin) with smoked egg; sweetbread meatballs with fig jam and pickled vegetables; lobster-and-lentil salad; and, yes, dumplings (guinea hen, with broth)...State Bird goes beyond the surprise, producing a wild variety of avant-garde food that you really want to eat. What's happening here is the continuing evolution of highly trained, fine-dining-type chefs strutting their stuff in a casual atmosphere." --Mark Bittman, New York Times

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