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State Bird Provisions: A Cookbook by Stuart Brioza and Nicole Krasinski and JJ Goode

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    One of the outstanding books of 2017 with recipes that will inspire greatness.

    Full review
  • Eat the Love

    ...these are definitely special occasion recipes that have me trying to figure out what our next significant date will be on the calendar so I can have an excuse to make them.

    Full review
  • ISBN 10 1607748444
  • ISBN 13 9781607748441
  • Published Oct 24 2017
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

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 Fraîche 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.


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