Stuart Brioza. (2017). State Bird Provisions: A Cookbook. Clarkson Potter/Ten Speed.

Stuart Brioza. 2017. State Bird Provisions: A Cookbook. Clarkson Potter/Ten Speed.

Stuart Brioza, State Bird Provisions: A Cookbook. Clarkson Potter/Ten Speed, 2017.

Stuart Brioza. State Bird Provisions: A Cookbook. Clarkson Potter/Ten Speed, 2017.

OverDrive Product Record

images

• cover:
  • href: https://img1.od-cdn.com/ImageType-100/0111-1/{5823566A-1412-4E62-B8FA-D219F124E5C6}Img100.jpg
  • type: image/jpeg
• thumbnail:
  • href: https://img1.od-cdn.com/ImageType-200/0111-1/{5823566A-1412-4E62-B8FA-D219F124E5C6}Img200.jpg
  • type: image/jpeg
• cover150Wide:
  • href: https://img1.od-cdn.com/ImageType-150/0111-1/582/356/6A/{5823566A-1412-4E62-B8FA-D219F124E5C6}Img150.jpg
  • type: image/jpeg
• cover300Wide:
  • href: https://img1.od-cdn.com/ImageType-400/0111-1/582/356/6A/{5823566A-1412-4E62-B8FA-D219F124E5C6}Img400.jpg
  • type: image/jpeg

formats

1. • identifiers:
     1. • type: ISBN
        • value: 9781607748458
     2. • type: PublisherCatalogNumber
        • value: 248817
   • name: Adobe EPUB eBook
   • id: ebook-epub-adobe
2. • identifiers:
     1. • type: ASIN
        • value: B01N257VPO
     2. • type: PublisherCatalogNumber
        • value: 248817
   • name: Kindle Book
   • id: ebook-kindle
3. • identifiers:
     1. • type: ISBN
        • value: 9781607748458
     2. • type: PublisherCatalogNumber
        • value: 248817
   • name: OverDrive Read
   • id: ebook-overdrive

mediaType

eBook

primaryCreator

• role: Author
• name: Stuart Brioza

title

State Bird Provisions

dateAdded

2017-10-13T14:46:00-04:00

contentDetails

1. • href: https://link.overdrive.com/?websiteID=141&titleID=3249124
   • type: text/html
   • account:
     • name: Sacramento Public Library (CA)
     • id: 1151

sortTitle

State Bird Provisions A Cookbook

crossRefId

3249124

subtitle

A Cookbook

id

5823566a-1412-4e62-b8fa-d219f124e5c6

starRating

3.8

OverDrive MetaData

isPublicDomain

False

formats

1. • fileName: StateBirdProvisions_9781607748458_3249124
   • partCount: 0
   • fileSize: 223942940
   • identifiers:
     1. • type: ISBN
        • value: 9781607748458
     2. • type: PublisherCatalogNumber
        • value: 248817
   • rights:
     1. • type: Copying
        • value: 0
     2. • type: Printing
        • value: 0
     3. • type: Lending
        • value: 0
     4. • type: ReadAloud
        • value: 0
     5. • type: ExpirationRights
        • value: 0
   • name: Adobe EPUB eBook
   • isReadAlong: False
   • id: ebook-epub-adobe
   • onSaleDate: 10/24/2017
   • samples:
     1. • source: From the book
        • formatType: ebook-overdrive
        • url: https://samples.overdrive.com/?crid=5823566a-1412-4e62-b8fa-d219f124e5c6&.epub-sample.overdrive.com
2. • fileName: StateBirdProvisions_3249124
   • partCount: 0
   • fileSize: 0
   • identifiers:
     1. • type: PublisherCatalogNumber
        • value: 248817
     2. • type: ASIN
        • value: B01N257VPO
   • name: Kindle Book
   • isReadAlong: False
   • id: ebook-kindle
   • onSaleDate: 10/24/2017
   • samples:
     1. • source: From the book
        • formatType: ebook-overdrive
        • url: https://samples.overdrive.com/?crid=5823566a-1412-4e62-b8fa-d219f124e5c6&.epub-sample.overdrive.com
3. • fileName: StateBirdProvisions_9781607748458_3249124
   • partCount: 0
   • fileSize: 223943009
   • identifiers:
     1. • type: ISBN
        • value: 9781607748458
     2. • type: PublisherCatalogNumber
        • value: 248817
   • name: OverDrive Read
   • isReadAlong: False
   • id: ebook-overdrive
   • onSaleDate: 10/24/2017
   • samples:
     1. • source: From the book
        • formatType: ebook-overdrive
        • url: https://samples.overdrive.com/?crid=5823566a-1412-4e62-b8fa-d219f124e5c6&.epub-sample.overdrive.com

keywords

1. • value: Recipes
2. • value: Anchovy
3. • value: Cook Book
4. • value: cookbooks
5. • value: Cooking
6. • value: America
7. • value: San Francisco
8. • value: Restaurant
9. • value: California
10. • value: birds
11. • value: culinary
12. • value: Munchies
13. • value: chef
14. • value: cookbook
15. • value: Flavor
16. • value: foodie
17. • value: cooking books
18. • value: holiday cooking
19. • value: uni
20. • value: farm to table
21. • value: california cuisine
22. • value: celebrity cookbooks
23. • value: fermentation
24. • value: holiday entertaining
25. • value: quail
26. • value: small plates
27. • value: culinary books
28. • value: cooking gifts
29. • value: christmas cooking
30. • value: ice cream sandwiches
31. • value: american cookbook
32. • value: foodie gifts
33. • value: cook books
34. • value: mexican cookbook
35. • value: healthy cookbook for two
36. • value: holiday cookbooks
37. • value: gifts for foodies
38. • value: chef books
39. • value: baker gifts

creators

1. • role: Author
   • fileAs: Brioza, Stuart
   • bioText: 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.
   • name: Stuart Brioza
2. • role: Author
   • fileAs: Krasinski, Nicole
   • name: Nicole Krasinski
3. • role: Author
   • fileAs: Goode, JJ
   • name: JJ Goode

imprint

Ten Speed Press

publishDate

2017-10-24T00:00:00-04:00

isOwnedByCollections

True

title

State Bird Provisions

fullDescription

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.

reviews

1. • premium: True
   • source:
   • content:

     Starred review from September 4, 2017
     Brioza and Krasinski, chef-owners of the award-winning San Francisco restaurant State Bird Provisions, along with food writer Goode, share the recipes behind the restaurant’s groundbreaking dishes in this superb collection. Voted Best New Restaurant in the country by Bon Appétit, the restaurant is best known for its fried quail, the state bird of California, served with lemon and rosemary onions, and the recipe for that dish is among a wide array included here that will intrigue and delight. The chefs dedicate an entire chapter to exceptional pancakes flavored with the likes of ginger and scallion and sweet corn and cheese. Even humble toast is elevated to new levels when topped with tomato and pickled anchovies, asparagus with black trumpet aioli, or marinated chanterelle mushrooms with chanterelle aioli. Chips and dips also reach new heights when served with fresh-cured trout roe and horseradish crème fraîche. Duck liver mousse with warm duck-fat financiers (small almond cakes) combine sweet and savory, while littleneck clam, pork belly, and kimchi stew melds briny with the smooth, rich umami of a low, slow braise. The chefs also offer equally inventive and excellent meats, seafood, vegetables, and desserts, such as ice cream sandwiches made with a lemon verbena sabayon. Beautifully written and photographed, this collection will inspire generations of diners and chefs to come.

2. • premium: True
   • source:
   • content:

     August 1, 2017
     

     This earnest debut book from the chefs and owners of State Bird Provisions in San Francisco, Brioza and Nicole Krasinski, with food writer JJ Goode, has all the elements of a great restaurant cookbook: artful photographs, enlightening recipes, and a compelling story of triumph in the face of hardship. The dishes within (e.g., ginger-scallion pancakes with sea urchin and soy-lime glaze, saffron-raspberry ice cream sandwiches with peaches and hazelnuts) are the sort that require formidable skill and a willingness to procure a fermenting crock and electric smoker. While this title is unlikely to end up dog-eared on the average kitchen counter, it will inspire and motivate home cooks to explore new ways of combining flavors and textures. Like Nicolaus Balla and Cortney Burns's Bar Tartine, it includes a wide selection of recipes for foundational components such as stocks, dressings, powders, and pickles. VERDICT Highly recommended for aspiring chefs and readers interested in contemporary fine dining.

     Copyright 2017 Library Journal, LLC Used with permission.

popularity

332

links

• self:
  • href: https://api.overdrive.com/v1/collections/v1L1BWwAAAA2I/products/5823566a-1412-4e62-b8fa-d219f124e5c6/metadata
  • type: application/vnd.overdrive.api+json

id

5823566a-1412-4e62-b8fa-d219f124e5c6

starRating

3.4

images

• cover:
  • href: https://img1.od-cdn.com/ImageType-100/0111-1/{5823566A-1412-4E62-B8FA-D219F124E5C6}Img100.jpg
  • type: image/jpeg
• thumbnail:
  • href: https://img1.od-cdn.com/ImageType-200/0111-1/{5823566A-1412-4E62-B8FA-D219F124E5C6}Img200.jpg
  • type: image/jpeg
• cover150Wide:
  • href: https://img1.od-cdn.com/ImageType-150/0111-1/582/356/6A/{5823566A-1412-4E62-B8FA-D219F124E5C6}Img150.jpg
  • type: image/jpeg
• cover300Wide:
  • href: https://img1.od-cdn.com/ImageType-400/0111-1/582/356/6A/{5823566A-1412-4E62-B8FA-D219F124E5C6}Img400.jpg
  • type: image/jpeg

isPublicPerformanceAllowed

False

languages

1. • code: en
   • name: English

subjects

1. • value: Cooking & Food
2. • value: Nonfiction

publishDateText

10/24/2017

otherFormatIdentifiers

1. • type: ISBN
   • value: 9781607748441

mediaType

eBook

shortDescription

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...

sortTitle

State Bird Provisions A Cookbook

crossRefId

3249124

subtitle

A Cookbook

publisher

Clarkson Potter/Ten Speed

bisacCodes

1. • code: CKB002080
   • description: COOKING / Regional & Cultural / American / Western States
2. • code: CKB068000
   • description: Cooking / Methods / Professional
3. • code: CKB115000
   • description: Cooking / Individual Chefs & Restaurants