State Bird Provisions: A Cookbook by Stuart Brioza and Nicole Krasinski and J. J. Goode
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State Bird with provisions (page 31)
from State Bird Provisions: A Cookbook State Bird Provisions by Stuart Brioza and Nicole Krasinski and J. J. Goode
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Clarified butter (page 38)
from State Bird Provisions: A Cookbook State Bird Provisions by Stuart Brioza and Nicole Krasinski and J. J. Goode
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Sweet garlic puree (page 39)
from State Bird Provisions: A Cookbook State Bird Provisions by Stuart Brioza and Nicole Krasinski and J. J. Goode
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State Bird dashi (page 40)
from State Bird Provisions: A Cookbook State Bird Provisions by Stuart Brioza and Nicole Krasinski and J. J. Goode
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State Bird chicken stock (page 41)
from State Bird Provisions: A Cookbook State Bird Provisions by Stuart Brioza and Nicole Krasinski and J. J. Goode
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Lamb stock (page 41)
from State Bird Provisions: A Cookbook State Bird Provisions by Stuart Brioza and Nicole Krasinski and J. J. Goode
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State Bird garum (page 42)
from State Bird Provisions: A Cookbook State Bird Provisions by Stuart Brioza and Nicole Krasinski and J. J. Goode
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Salted chile paste and chile oil (page 43)
from State Bird Provisions: A Cookbook State Bird Provisions by Stuart Brioza and Nicole Krasinski and J. J. Goode
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Smoked trout (page 44)
from State Bird Provisions: A Cookbook State Bird Provisions by Stuart Brioza and Nicole Krasinski and J. J. Goode
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Smoked mackerel (page 45)
from State Bird Provisions: A Cookbook State Bird Provisions by Stuart Brioza and Nicole Krasinski and J. J. Goode
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Braised pork belly (page 46)
from State Bird Provisions: A Cookbook State Bird Provisions by Stuart Brioza and Nicole Krasinski and J. J. Goode
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The basics of fermenting at home (page 52)
from State Bird Provisions: A Cookbook State Bird Provisions by Stuart Brioza and Nicole Krasinski and J. J. Goode
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Sauerkraut (page 55)
from State Bird Provisions: A Cookbook State Bird Provisions by Stuart Brioza and Nicole Krasinski and J. J. Goode
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Kohlrabi kraut (page 56)
from State Bird Provisions: A Cookbook State Bird Provisions by Stuart Brioza and Nicole Krasinski and J. J. Goode
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Fermented turnips (page 57)
from State Bird Provisions: A Cookbook State Bird Provisions by Stuart Brioza and Nicole Krasinski and J. J. Goode
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Dill pickles (page 58)
from State Bird Provisions: A Cookbook State Bird Provisions by Stuart Brioza and Nicole Krasinski and J. J. Goode
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Kimchi-style pickled wax beans (page 59)
from State Bird Provisions: A Cookbook State Bird Provisions by Stuart Brioza and Nicole Krasinski and J. J. Goode
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Kimchi (page 60)
from State Bird Provisions: A Cookbook State Bird Provisions by Stuart Brioza and Nicole Krasinski and J. J. Goode
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Pickled carrots (page 61)
from State Bird Provisions: A Cookbook State Bird Provisions by Stuart Brioza and Nicole Krasinski and J. J. Goode
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Pickled ginger (page 62)
from State Bird Provisions: A Cookbook State Bird Provisions by Stuart Brioza and Nicole Krasinski and J. J. Goode
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Pickled okra (page 62)
from State Bird Provisions: A Cookbook State Bird Provisions by Stuart Brioza and Nicole Krasinski and J. J. Goode
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Preserved lemons (page 63)
from State Bird Provisions: A Cookbook State Bird Provisions by Stuart Brioza and Nicole Krasinski and J. J. Goode
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Meyer lemon kosho (page 64)
from State Bird Provisions: A Cookbook State Bird Provisions by Stuart Brioza and Nicole Krasinski and J. J. Goode
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Giardiniera (page 65)
from State Bird Provisions: A Cookbook State Bird Provisions by Stuart Brioza and Nicole Krasinski and J. J. Goode
State Bird sourdough starter (page 66)
from State Bird Provisions: A Cookbook State Bird Provisions by Stuart Brioza and Nicole Krasinski and J. J. Goode
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- 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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