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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 fine 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.


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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 fine 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.

30 review for State Bird Provisions: A Cookbook

  1. 5 out of 5

    Judy

    First of all I thought, what a strange and interesting name to choose for a restaurant. Once I read the explanation it makes sense. It would be a great adventure to eat at this restaurant and try some of the unique dishes they have created; but, living on the opposite coast, this is not likely to happen. It was fun and interesting to read the stories about how the restaurant came about and how they came up with some of the dishes to serve. The majority of the recipes look like they would be beyo First of all I thought, what a strange and interesting name to choose for a restaurant. Once I read the explanation it makes sense. It would be a great adventure to eat at this restaurant and try some of the unique dishes they have created; but, living on the opposite coast, this is not likely to happen. It was fun and interesting to read the stories about how the restaurant came about and how they came up with some of the dishes to serve. The majority of the recipes look like they would be beyond the abilities of most home cooks. There are only a few that I might be able to attempt. The pictures are great and reveal that plating these dishes is a work of art in itself. Thanks to the authors and Ten Speed Press through Netgalley for an advance copy in exchange for an honest review.

  2. 5 out of 5

    Jillyn

    This is a really multi-faceted book. There's a ton of variety when it comes to the recipes. There's full dishes, but also drinks, and even more basic staples like butter and jam. I really enjoyed just how much you could learn to make on your own from this book. The book is divided into sections by broad categories, with smaller recipe breakdowns within each sections. The sections include an introduction, The Savory Larder, The Savory Recipes, The Dessert Larder, and The Sweet Recipes. Each recipe This is a really multi-faceted book. There's a ton of variety when it comes to the recipes. There's full dishes, but also drinks, and even more basic staples like butter and jam. I really enjoyed just how much you could learn to make on your own from this book. The book is divided into sections by broad categories, with smaller recipe breakdowns within each sections. The sections include an introduction, The Savory Larder, The Savory Recipes, The Dessert Larder, and The Sweet Recipes. Each recipe is prefaced with a nice informational paragraph, explaining why the recipe is included, how it's relevant to State Bird Provisions, and how the cooks are connected to this food. It sets a nice tone that's both full of useful tips, but also reflects how much the chefs care about their recipes. There's a lot of personal stories about the chefs and what led them to cook the way they do, which I thought was nice, though a bit too long at times. The recipes have short, un-numbered steps that are pretty straight to the point. There are a lot of photos, which I also really appreciated. The photographs that are included look great. This book really has something for everyone. At the beginning, there's a lot of basic recipes for kitchen staples that most people just buy, including pickles, jams, and even butter. As the book goes on, the recipes get more complicated and have more steps and more ingredients. Also, this book is crazy long, and has a TON of recipes. Some of the recipes that I'm most interested in include Spiced Guinea Hen Dumplings with Garlic Chives and Aromatic Broth, Sweet Corn Tres Leches Cake with Cloud Cream and Blueberry Compote, and Carrot Mochi with Pickled Carrots, Carrot Vinaigrette, and Pistachio Dukkah. I received a copy in exchange for my honest review.

  3. 4 out of 5

    Chris

    I really wanted to love this cookbook, because really enjoy State Bird Provisions the restaurant. However, it didn't really do it for me. Part of that may just be how I use cookbooks. I'm not super into aspirational cookbooks. I prefer books that are more down-to-earth and usable for the home cook. This is definitely not that book. It calls for lots of ingredients that may be difficult to find if you don't live in a major west-coast city like San Francisco, and the recipes are quite fiddly. It a I really wanted to love this cookbook, because really enjoy State Bird Provisions the restaurant. However, it didn't really do it for me. Part of that may just be how I use cookbooks. I'm not super into aspirational cookbooks. I prefer books that are more down-to-earth and usable for the home cook. This is definitely not that book. It calls for lots of ingredients that may be difficult to find if you don't live in a major west-coast city like San Francisco, and the recipes are quite fiddly. It also didn't feel like I could put together a real meal for my home kitchen from this cookbook. And finally, the authors' themselves point out one of the downfalls of their style of cooking -- the combinations often don't sound that good on paper, but once you see them in front of you on the dim sum cart at the restaurant they LOOK really good so you give them a try. All of that being said, the book has some real positives, too. The pictures are lovely, and it's written in such a way that you feel like you're really getting to know both the chefs and the restaurant. And the sweets sections of the cookbook are truly mouth-watering. I haven't tried any of those recipes yet, but there are definitely some that I've got on my list. The ice cream sandwiches look AMAZING! Anyway, I think if you are someone who reads cookbooks more for pleasure than for actual practical cooking, you would probably enjoy this book more than I did. Disclaimer: I received an advanced reader copy of this book.

  4. 5 out of 5

    Dana

    I would love to eat there, but there are only a few of these recipes I would make ... complicated and some rare ingredients here and there. but brilliant recipes.

  5. 4 out of 5

    Michael Russell

    State Bird Provisions, the cookbook, offers a visually stunning look at some of the dishes Stuart Brioza and Nicole Krasinski offer at their San Francisco restaurant of the same name. The restaurant’s name comes from a fried quail with steamed onions dish that Stuart created while the couple worked at the high-end Rubicon restaurant, but the dish didn’t quite fit that restaurant’s menu. At the time, he would present it to diners by sometimes noting that quail is the state bird of California. The State Bird Provisions, the cookbook, offers a visually stunning look at some of the dishes Stuart Brioza and Nicole Krasinski offer at their San Francisco restaurant of the same name. The restaurant’s name comes from a fried quail with steamed onions dish that Stuart created while the couple worked at the high-end Rubicon restaurant, but the dish didn’t quite fit that restaurant’s menu. At the time, he would present it to diners by sometimes noting that quail is the state bird of California. The word provisions got tacked on for the restaurant “because it suggests food but nothing fancy.” A few flips through this gorgeous cookbook shows that this food is far from the average home cook’s idea of ‘nothing fancy.’ The restaurant started with the idea of the wait staff pushing around small carts of dishes that diners would pick up and sample, and the creative dishes in this cookbook provide a flavor of that style. Simple ingredients become fermented turnips (57) or kimchi-style pickled wax beans (59). Twelve pages on Aolis, ten on vinaigrettes & sauces, and twenty six pages on sprinkles, crunches, and powders provide an impressive starting point for the recipes to follow. A 24-page section on savory pancakes features adventurous fare such as ginger-scallion pancakes with sea urchin and soy-lime glaze (117) or buckwheat pancakes with beef tongue, giardiniera, and horseradish bechamel (129). A couple of recipes for anchovies are followed by a longer essay on how the restaurant sources freshly caught anchovies. Later, Peanut muscovado milk and quail get similar treatments. Other recipe highlights that caught my eye as worth trying in my foodie home kitchen include: marinated chanterelle toasts with chanterelle aioli (151), duck croquettes with wagon wheel cheese and raisin verjus (195), yuba “all’amatriciana” with fresh tomatoes and chanterelle mushrooms (255), and just about any of the desserts starting in the book’s final 100 pages, beginning on page 270. Why so much time on desserts? Because many of the dishes that Stuart Brioza creates for the restaurant are high-acid, spicy, and complex, so something sweet and delicious is just the thing to finish the experience. The story of how the restaurant came to be is fascinating as well. The way it all came together seems like it’s part fate, part good fortune, and a huge part of skill and experience by several very talented chefs. An early positive review from a major food magazine naming State Bird Provisions as the best new restaurant in America pushed them from a neighborhood startup to a must-visit destination restaurant. And even then they were experimenting with the menu and creating their space in San Francisco. Give State Bird Provisions the book to the foodies in your life. I say that a lot on cookbook reviews, I realize, but there are just some cookbooks -- and this is one -- that are a lot of fun to flip through as a foodie. After reading this title, I’ll definitely try to visit the restaurant on future trips to the bay area.

  6. 4 out of 5

    Joshua

    This is a fantastic cookbook for advanced cooks. My son and I ate at State Bird during one of the Burning Man exoduses (still super hard to get into!) and I have been eagerly awaiting this book ever since. I am a cookbook reader and read this one cover to cover as soon as I got it. I love the background stories of chefs and this one delivers on that in spades as it details the lives of both Brioza and Krasinski and how State Bird Provisions came to be the unique restaurant it is ("Dim Sum" style This is a fantastic cookbook for advanced cooks. My son and I ate at State Bird during one of the Burning Man exoduses (still super hard to get into!) and I have been eagerly awaiting this book ever since. I am a cookbook reader and read this one cover to cover as soon as I got it. I love the background stories of chefs and this one delivers on that in spades as it details the lives of both Brioza and Krasinski and how State Bird Provisions came to be the unique restaurant it is ("Dim Sum" style etc). Even more interesting are the recipes. The flavor combos in both the sweet and savory sections are incredibly unique and, it turns out, delicious! Some of the recipes are straightforward but many are complicated and, as a result may not appeal to less experienced cooks. The first few chapters, however, are foundations that are accessible. I have made the Caesar Aioli, Umeboshi-rosemary vinaigrette, and Arab Spice and have been amazed at how good they are and how they can be used on things outside of the book. I have also made the spiced guinea hen dumplings with aromatic broth which blew us away in the restaurant. This is not a simple recipe and will literally take days (curing and confiting the poultry takes at least 2 days for decent results) but if you can hang with the recipe the results are fantastic.

  7. 4 out of 5

    Melissa Dee

    I dare you to read the first chapter of this book without drooling. Honestly, before I was past page 50, I had a shopping list made and my smoker hauled onto the back porch. “State Bird Provisions” is an unbelievable gift of a book. Stuart Brioza and Nicole Krasinski open up their kitchen and reveal recipes for many of the ingredients that make their restaurant a San Francisco icon. As I read the cookbook, cover to cover, I pictured my pantry and refrigerator chock-full of aioli and preserves, p I dare you to read the first chapter of this book without drooling. Honestly, before I was past page 50, I had a shopping list made and my smoker hauled onto the back porch. “State Bird Provisions” is an unbelievable gift of a book. Stuart Brioza and Nicole Krasinski open up their kitchen and reveal recipes for many of the ingredients that make their restaurant a San Francisco icon. As I read the cookbook, cover to cover, I pictured my pantry and refrigerator chock-full of aioli and preserves, powders and crunches. These are not weeknight meals, and maybe not even weekend meals. The recipe for lime-pickled anchovies (one of several ingredients in tomato toasts with lime-pickled anchovies) really requires a trip to a harbor in the right months to obtain anchovies that are fresh from the water. In fairness, though if you live in the Bay Area, you will know exactly where to go to source your fish! What makes this cookbook magical, though, beyond the terrific assembled recipes, is the evident delight that the authors take in using seasonal, fresh from the farm and the sea ingredients, and layering them with that pantry-full of umami rich ingredients.

  8. 5 out of 5

    Kristine

    State Bird Provisions by Brioza, Krasinski, and Goode is a free NetGalley ebook that I read in early October. This restaurant seems to operate in an eclectic dim sum-like format - small bowls, snacks, and medium plates on the premise of a food's visual appeal as well as printed menus for the less than daring - with its recipes ranging from ferments/preserves, crunchy and dippy shareable sides, mini mains with sauces, desserts (many, many ice cream sandwiches), and sweets. The authors go into deta State Bird Provisions by Brioza, Krasinski, and Goode is a free NetGalley ebook that I read in early October. This restaurant seems to operate in an eclectic dim sum-like format - small bowls, snacks, and medium plates on the premise of a food's visual appeal as well as printed menus for the less than daring - with its recipes ranging from ferments/preserves, crunchy and dippy shareable sides, mini mains with sauces, desserts (many, many ice cream sandwiches), and sweets. The authors go into detail on how to adapt preparation to a home kitchen, seasonal veg and flavor options, reasonings behind the restaurant's (perhaps) tedious choices/renderings, and offer encouragement for when a reader may feel reluctant and/or shy about unfamiliar ingredients. My favorite recipes include bonito-rosemary aioli, pork ribs glazed in their own juices, sesame bread, eggplant tonkatsu (awesome!), cream cheese custard, dashi-potato porridge, and polenta 'elote' (possibly more awesome!).

  9. 4 out of 5

    Liquidlasagna

    “I love Stuart and Nicole’s food, and State Bird Provisions has become one of my favorite restaurants in the world. So, no surprise that this is my new favorite cookbook. The bold techniques, outstanding ingredients, and fantastic flavors—they’re all here. What an absolute pleasure this book is.” Hugh Fearnley-Whittingstall, Author of The River Cottage Cookbook

  10. 5 out of 5

    Ariste Egan

    This is a beautifully photographed cookbook and I very much liked the recipes for the seasoning salts and the aiolis -- in other words, the recipes for the "finishing touches". The entrée and dessert recipes are not for the typical home cook as they require obscure ingredients and are more beautiful to look at than family friendly.

  11. 4 out of 5

    Janet

    Won't be making a single recipe from this book, but love their story and style; can't wait to eat at the restaurant.

  12. 4 out of 5

    Laura

    made me want to visit the restaurant. also had some great inspirations although I found the recipies felt a little finky for home cooking. perhaps something to come back to...

  13. 5 out of 5

    Beverly

    I'm sure the food is excellent, but this is not my cup of tea for a cookbook. Totally restaurant food. Each recipe is actually 3-6 recipes. Too fussy for me. ** Update: The food is VERY good. Our cooking club has been doing a different cookbook every 6 week for about 6 years now. This was one of the best meals we ever made. The different steps weren't too hard, and were pretty well described, but there are just too many steps. One pork belly dish took an entire week to prepare. I made an ice crea I'm sure the food is excellent, but this is not my cup of tea for a cookbook. Totally restaurant food. Each recipe is actually 3-6 recipes. Too fussy for me. ** Update: The food is VERY good. Our cooking club has been doing a different cookbook every 6 week for about 6 years now. This was one of the best meals we ever made. The different steps weren't too hard, and were pretty well described, but there are just too many steps. One pork belly dish took an entire week to prepare. I made an ice cream sandwich, which took 2+ days. But, YUMMY!

  14. 4 out of 5

    Steph

  15. 5 out of 5

    Jane Austin

  16. 4 out of 5

    Thomas

  17. 5 out of 5

    the_100

  18. 5 out of 5

    Jessica

  19. 5 out of 5

    Alex Dowd

  20. 5 out of 5

    Susan

  21. 4 out of 5

    Ellen Haag

  22. 5 out of 5

    Danica

  23. 5 out of 5

    Jason

  24. 5 out of 5

    Callie

  25. 5 out of 5

    Taylor Li

  26. 5 out of 5

    Katrina Georgiou

  27. 4 out of 5

    Rachel Humphrey

  28. 4 out of 5

    Kathleen

  29. 5 out of 5

    Love & Flour

  30. 5 out of 5

    Jade

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