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 are the authors of the State Bird Provisions cookbook?
The 2017 cookbook was authored by chefs Stuart Brioza and Nicole Krasinski. They are the culinary minds behind the popular restaurant of the same name.
What restaurant is the State Bird Provisions cookbook based on?
The cookbook is based on their highly acclaimed San Francisco restaurant, which operates using a dim sum-style cart service. This unique service model revolutionized fine dining in the Bay Area.
What kind of food is featured in the State Bird Provisions cookbook?
The book focuses on a creative, California-style approach to seasonal American cooking. It emphasizes improvisational recipes, small plates, and the restaurant's signature dishes like their namesake California state bird (quail).
Does the State Bird Provisions cookbook explain their famous cart service?
Yes, the cookbook details the philosophy behind their innovative dim sum cart concept. It guides home cooks on how to prepare an array of small dishes to serve and pass around in a similarly social, dynamic way.
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