State Bird Provisions Cookbook Review
|Title:||State Bird Provisions: A Cookbook|
|Author:||Stuart Brioza and Nicole Krasinski|
|Published:||October 24, 2017,Ten Speed Press|
|No. of Pages:||368|
|Cover Price:||$40.00 Hardcover, $19.99 Kindle|
State Bird Provisions is one of the most unique restaurants out there. The multi-award winning and Michelin starred restaurant, located in San Francisco, is one of the most celebrated and innovative restaurants in the US. In State Bird Provisions, chef team, Stuart Brioza and Nicole Krasinski have included the most popular recipes from the restaurant, as well as beautiful photographs, fascinating background information, and stories which are suitable for curling up and reading even when readers don’t want to cook.
State Bird Provisions is a cookbook for serious cooks who are motivated to take the time to create incredible, delicious and beautiful dishes. The book includes the signature dish, State Bird with Provisions, which is fried quail (quail is the state bird of California and that’s why the restaurant has such a unique name). It also has excellent basic recipes for several flavors of aioli, ice cream sandwiches, and ferments, pickles, and preserves (which are all the rage right now). The recipe for homemade kimchi is a “must-make” item, and while it is time consuming and a fair amount of work, the instructions are easy to follow and insure that the recipe will turn out perfectly. There are recipes for basics such as vinaigrettes, sprinkles, crunches, and Powders, as well as smoked trout, clarified butter, chicken stock, and braised pork belly. There are several mouthwatering and innovative pancakes, some made with Nicole’s sourdough starter, and others made with ingredients such as beef tongue, smoked mackerel, fresh corn, and sea urchin. It seems that everyone is getting on the “toasts” bandwagon with avocado toast and other flavors. And this book includes several. However, some of the recipes won’t be appealing to mainstream cooks, i.e., Tomato Toasts with Lime-Pickled Anchovies, which are pictured, and don’t look much better than they sound.
While State Bird Provisions is definitely not for beginning cooks (although there is much to learn from this book), it will especially appeal to cooks with culinary backgrounds who are willing to search for uncommon, rare, and hard-to-find ingredients and also to spend hours in the kitchen.
Special thanks to NetGalley for supplying a review copy of this book.
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