State Bird Provisions: A Cookbook [Hardcover]

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.“[State Bird Provisions] is a pretty, fun-to-read cookbook, starting with the chatty backstory to the restaurant, which famously serves its food in dim sum carts.”—Los Angeles Times

“The book itself does justice to the origin tale fans know well, and lends insight to the couple’s critical thinking approach to freshness, to waste, and to creativity. ... The photographs, just like the recipes, are gorgeoulƒ+