By Stuart Brioza and Nicole Krasinksi. This debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco, was a finalist for the 2018 James Beard Foundation Book Awards. Brioza and Krasinski's 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. Here they 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.
Hardcover. 375 pages.
8" wide x 11" long x 1 1/4" thick