description State Bird Provisions Overview
State Bird Provisions is a 2017 cookbook by chefs Stuart Brioza and Nicole Krasinski, based on their San Francisco restaurant of the same name, which opened in 2012. The restaurant is known for its dim sum–style service of small plates and was awarded the James Beard Award for Best New Restaurant in 2012. The cookbook covers recipes from the restaurant's California-influenced cooking alongside the chefs' approach to seasonal, improvisational cuisine.
help State Bird Provisions FAQ
Who wrote State Bird Provisions: A Cookbook?
The cookbook was written by San Francisco chefs Stuart Brioza and Nicole Krasinski, with food writer JJ Goode. Brioza and Krasinski are the chef-owners of State Bird Provisions and The Progress.
How does the cookbook reflect State Bird Provisions restaurant service?
The restaurant is known for sending small plates around the dining room on dim sum-style carts, and the book carries that same spirit into its recipes. It combines many small, highly detailed dishes instead of presenting only a conventional fixed menu.
Does State Bird Provisions: A Cookbook include the restaurant's famous fried quail and pancakes?
Yes, it includes the signature fried quail with stewed onions and savory pancakes such as chanterelle pancakes with lardo and maple vinegar. Other examples include trout roe with creme fraiche and black butter-balsamic figs with cheese fondue.
When was State Bird Provisions: A Cookbook published, and how many pages does it have?
The hardcover was published by Clarkson Potter and Ten Speed Press on October 24, 2017. It has 368 pages and was a finalist for the 2018 James Beard Foundation Book Awards in the Restaurant and Professional category.
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