State Bird Provisions: A Cookbook
ISBN-13:
9781607748441
ISBN-10:
1607748444
Edition:
NO-VALUE
Author:
JJ Goode, Stuart Brioza, Nicole Krasinski
Publication date:
2017
Publisher:
Ten Speed Press
Format:
Hardcover
368 pages
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Book details
ISBN-13:
9781607748441
ISBN-10:
1607748444
Edition:
NO-VALUE
Author:
JJ Goode, Stuart Brioza, Nicole Krasinski
Publication date:
2017
Publisher:
Ten Speed Press
Format:
Hardcover
368 pages
Summary
State Bird Provisions: A Cookbook (ISBN-13: 9781607748441 and ISBN-10: 1607748444), written by authors
JJ Goode, Stuart Brioza, Nicole Krasinski, was published by Ten Speed Press in 2017.
With an overall rating of 4.1 stars, it's a notable title among other
Cooking for One or Two
(Cooking Methods, Professional Cooking, California, U.S. Cooking, Western, Frozen Desserts, Kitchen Appliances, Christmas, Entertaining & Holidays, Celebrities & TV Shows) books. You can easily purchase or rent State Bird Provisions: A Cookbook (Hardcover) from BooksRun,
along with many other new and used
Cooking for One or Two
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $4.28.
Description
Finalist for the 2018 James Beard Foundation Book Awards for "Restaurant and Professional" category
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.
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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