Tuesday, October 24, 2017

Cookbook Review: State Bird Provisions by Stuart Brioza, Nicole Krasinski, J.J. Goode

Title: State Bird Provisions: A Cookbook
Authors: Stuart Brioza, Nicole Krasinski, J.J. Goode
Format: egalley
Pub. Date: October 17th 2017
Source: Ten Speed Press

Book Description:

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.



This is a really multi-faceted book. There's a ton of variety when it comes to the recipes. There's full dishes, but also drinks, and even more basic staples like butter and jam. I really enjoyed just how much you could learn to make on your own from this book.

The book is divided into sections by broad categories, with smaller recipe breakdowns within each sections. The sections include an introduction, The Savory Larder, The Savory Recipes, The Dessert Larder, and The Sweet Recipes.

Each recipe is prefaced with a nice informational paragraph, explaining why the recipe is included, how it's relevant to State Bird Provisions, and how the cooks are connected to this food. It sets a nice tone that's both full of useful tips, but also reflects how much the chefs care about their recipes. There's a lot of personal stories about the chefs and what led them to cook the way they do, which I thought was nice, though a bit too long at times.

The recipes have short, un-numbered steps that are pretty straight to the point. There are a lot of photos, which I also really appreciated. The photographs that are included look great.

This book really has something for everyone. At the beginning, there's a lot of basic recipes for kitchen staples that most people just buy, including pickles, jams, and even butter. As the book goes on, the recipes get more complicated and have more steps and more ingredients.

Also, this book is crazy long, and has a TON of recipes.

Some of the recipes that I'm most interested in include Spiced Guinea Hen Dumplings with Garlic Chives and Aromatic Broth, Sweet Corn Tres Leches Cake with Cloud Cream and Blueberry Compote, and Carrot Mochi with Pickled Carrots, Carrot Vinaigrette, and Pistachio Dukkah.

I received a copy in exchange for my honest review.


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