About this item
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 Creme 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.
About the Author
Stuart Brioza and Nicole Krasinski are the Chef/Owners of State Bird Provisions and The Progress in San Francisco.
On December 31st 2011, after a few years of travel, exploration, and starting a family, they opened the award-wining State Bird Provisions, which has introduced a new way of thinking about dining and service.
Expanding on those ideas, in December of 2014, Stuart and Nicole opened The Progress to critical acclaim. By following their own style, they are driven to consistently provide a unique environment where people can expect interesting food, distinctive wines, and meaningful service. To do this, they remain focused on, support, and respect the foundations of their businesses: their staff and purveyors.
They have received the following recognition and accolades:
One Michelin Star: 2014-2017 (State Bird Provisions) 2017 (The Progress)
James Beard Award: Best Chefs West 2015 (State Bird Provisions)
James Beard Foundation Nominee: Best New Restaurant 2015 (The Progress)
7x7 Magazine: Eat Drink Awards 2013 & 2014
San Francisco Business Journal Forty Under 40, Class of 2013
San Francisco Chronicle: Top 100 Restaurants 2012-2017
Zagat: The 10 Hottest Restaurants in the World (State Bird Provisions)
San Francisco Magazine's Best Chefs 2013
Tasting Table Best Pastry Chefs of 2013
James Beard Award: Best New Restaurant 2013 (State Bird Provisions)
Food Wine Magazine's Best Chef All-Stars 2013
Bon Appetit Magazine's Best New Restaurant of 2012 (State Bird Provisions)
