“[State Bird Provisions] is a pretty, fun-to-read cookbook, starting with the chatty backstory to the restaurant, which famously serves its food in dim sum carts.”—Los Angeles Times
“The book itself does justice to the origin tale fans know well, and lends insight to the couple’s critical thinking approach to freshness, to waste, and to creativity. … The photographs, just like the recipes, are gorgeous.”—Chefsfeed
“When people talk about iconic California restaurants they talk about places like Chez Panisse and Zuni Café. I’ll confidently add State Bird Provisions to that list. Each offers an experience that defines a special time and place in American dining. And all are guided not just by incredibly talented chefs but by amazing human beings. The book in your hands is a taste of what makes Stuart and Nicole’s one-of-a-kind gem so special—from the inventive yet approachable recipes to the heartfelt writing. State Bird is more than a restaurant, it’s a way of looking at life. And this book is its manual.”—Andrew Knowlton, deputy editor of Bon Appétit
“Stuart Brioza and Nicole Krasinski exude soulfulness and authenticity in their cooking; this book is a true expression of the restaurant they created, which has changed the landscape of American dining.”—Kyle Connaughton, chef/owner of SingleThread Farms and author of Donabe: Classic and Modern Japanese Clay Pot Cooking
“With State Bird Provisions, Stuart and Nicole have given the city of San Francisco a gift of culinary joy and delight. Not since childhood have we experienced so much fun dining out, and rarely are we lucky enough to find such an authentic and delicious expression of time and place. Now with State Bird Provisions they have given us yet another gift; a guide to bringing some of that magic into our homes. Thank you!”—Kevin Farley and Alex Hozven, owners of Cultured Pickle Shop
“I love Stuart and Nicole’s food, and State Bird Provisions has become one of my favorite restaurants in the world. So, no surprise that this is my new favorite cookbook. The bold techniques, outstanding ingredients, and fantastic flavors—they’re all here. What an absolute pleasure this book is.”—Hugh Fearnley-Whittingstall, writer, broadcaster, activist, and creator of River Cottage
“Beautifully written and photographed, this collection will inspire generations of diners and chefs to come.”—Publishers Weekly, Starred Review
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