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State Bird Provisions: a cookbook

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Publisher:
Varies, see individual formats and editions
Pub. Date:
2017.
Language:
English
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"--
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ISBN:
9781607748441
9781607748458
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Grouping Information

Grouped Work ID3b443f77-9888-0b59-db1d-42dc5b9271c2
Grouping Titlestate bird provisions
Grouping Authorstuart brioza
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2021-02-27 02:28:01AM
Last Indexed2021-02-27 04:04:53AM
Novelist Primary ISBNnone

Solr Details

accelerated_reader_point_value0
accelerated_reader_reading_level0
auth_author2Goode, J. J.,
Krasinski, Nicole,
authorStuart Brioza
author2-roleGoode, J. J.,author.
Krasinski, Nicole,author.
author_displayBrioza, Stuart
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Central
Colonial Heights
South Natomas
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Central
Colonial Heights
South Natomas
display_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"--
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literary_form_fullNon Fiction
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Central
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South Natomas
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subject_facetCookbooks
Cooking, American -- California style
State Bird Provisions (Restaurant)
title_displayState Bird Provisions : a cookbook
title_fullState Bird Provisions : a cookbook / Stuart Brioza + Nicole Krasinski ; with JJ Goode
State Bird Provisions A Cookbook
title_shortState Bird Provisions
title_suba cookbook
topic_facetCalifornia style
Cooking & Food
Cooking, American
Nonfiction