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The debut Cookbook from one of the country\'s most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco.
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.
Few restaurants have taken the nation by storm in the way that State Bird Provisions has.
The debut Cookbook from one of the country\'s most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco
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