State Bird Provisions

The debut cookbook from one of the country’s most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco. Chefs Brioza and Krasinski, 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.

All photography by Ed Anderson

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