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State Bird Provisions: A Cookbook, by Stuart Brioza Nicole Krasinski
Ebook Download State Bird Provisions: A Cookbook, by Stuart Brioza Nicole Krasinski
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Review
“When people talk about iconic California restaurants they talk about places like Chez Panisse and Zuni Café. I’ll confidently add State Bird Provisions to that list. Each offers an experience that defines a special time and place in American dining. And all are guided not just by incredibly talented chefs but by amazing human beings. The book in your hands is a taste of what makes Stuart and Nicole's one-of-a-kind gem so special—from the inventive yet approachable recipes to the heartfelt writing. State Bird is more than a restaurant, it’s a way of looking at life. And this book is its manual.” —Andrew Knowlton, deputy editor of Bon Appétit “Stuart Brioza and Nicole Krasinski exude soulfulness and authenticity in their cooking; this book is a true expression of the restaurant they created, which has changed the landscape of American dining.” —Kyle Connaughton, chef/owner of SingleThread Farms and author of Donabe: Classic and Modern Japanese Clay Pot Cooking “With State Bird Provisions, Stuart and Nicole have given the city of San Francisco a gift of culinary joy and delight. Not since childhood have we experienced so much fun dining out, and rarely are we lucky enough to find such an authentic and delicious expression of time and place. Now with State Bird Provisions they have given us yet another gift; a guide to bringing some of that magic into our homes. Thank you!” —Kevin Farley and Alex Hozven, owners of Cultured Pickle Shop “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, writer, broadcaster, activist, and creator of River Cottage"Beautifully written and photographed, this collection will inspire generations of diners and chefs to come."—Publishers Weekly, Starred Review"[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 gorgeous."—Chefsfeed
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About the Author
STUART BRIOZA and NICOLE KRASINSKI are the chef/owners of State Bird Provisions and The Progress in San Francisco. JJ GOODE is a Brooklyn-based food writer and the coauthor of the books A Girl and Her Pig with April Bloomfield, Morimoto with Masaharu Morimoto, Truly Mexican with Roberto Santibanez, and Pok Pok with Andy Ricker.
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Product details
Hardcover: 368 pages
Publisher: Ten Speed Press (October 24, 2017)
Language: English
ISBN-10: 1607748444
ISBN-13: 978-1607748441
Product Dimensions:
8 x 1.3 x 10.9 inches
Shipping Weight: 3.7 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
24 customer reviews
Amazon Best Sellers Rank:
#24,875 in Books (See Top 100 in Books)
I live in SF and just this past summer I finally had the chance to eat at State Bird Provisions (because I was willing to come back an hour later for a 9pm seating and eat by myself at the bar....) Everything I tried was fantastic (if a bit saltier than I'm accustomed to), so I was excited to see what recipes would be available in their cookbook. *Since there was no Look Inside feature when I posted my review, I've included the index so you can see what's offered*About half of the dishes I tried and loved are included in their cookbook, including many of their justifiably famous pancakes (my favorites were the everything pancakes), the fried garlic bread with burrata, the duck liver mousse with duck fat financiers, ice cream sandwiches, and of course, at the very front, the State Bird with Provisions.Here's the critical thing you need to know - the complete dishes contained in this book require multiple steps (often within multiple sub recipes). They require time, quite a few ingredients, and in some cases, special equipment (like a dehydrator for all the corn, sauerkraut, and porcini dusts that finish a variety of dishes). You absolutely can recreate the genius dishes from State Bird Provisions, but it will require a pretty significant investment of time (and money, in some cases.)To be sure, there are some approachable recipes, like a multitude of great vinaigrettes. The tip to use a little sourdough starter in your pancake batter and to let it rest is worthwhile for all pancakes you might make, not just these. There's a lot to learn from within this staggering cookbook.I'll update my review once I've tried a few things.
We've tried 3 recipes so far from this wonderful book and are impressed with the level of detail that Stuart and Nicole provided. The photos are fantastic, but while I love looking at cookbooks, the true test is in the end result you put on the table. While both my husband and I are experienced cooks/bakers and love challenging recipes ~ I think any level of experience would find success with this book. The details are specific and the photos (i.e., the layout and instructions for the ice cream sandwiches) guide you through what might be intimidating steps. I have actually been to this restaurant and am pleased to confirm that the recipes I have tried came pretty close to the originals I enjoyed at the fabulous restaurant!
I gave it for a gift, & they loved it!
This was a gift, and my sister loved it. More about style and culture than actual recipes (although enough of that too), this is great reading.
A much appreciated gift
This book is not for the average cook. Very time consuming recipes
This is a lovely cookbook. I ended up buying it twice for gifts.
Great!
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