Cookbook of the month: Jan 2020

When we were brainstorming ideas for our website, we knew we wanted to include something that we frequently get asked: “What cookbook do you recommend?” So, we are super excited to share the beginning of our “cookbook of the month” series, featuring books that we find ourselves reaching for time and again.

State Bird Provisions

Stuart Brioza + Nicole Krasinski

1. What type of food is it?

New American cuisine

The book shares recipes from their Michelin star restaurant in San Francisco, State Bird Provisions.Their concept is dim sum style new American, and is one of the best "fusion" concepts we've seen. Includes savory dishes, sweets, and drink recipes

2. Level of difficulty to follow: MEDIUM

The recipes are easy to follow, but some ingredients may be hard to find at your local market. 

3. What is your favorite thing about this book?

They show you how to boldly mix and match flavor profiles, textures and ingredients, which they execute extremely well.

4. What chapter(s) do you keep going back to? 

-Vinaigrettes and Sauces. Plus, there's a whole section on aioli's. Need we say more?

-Desserts: We love that they have dessert recipes you can make ahead of time, as well as some of the coolest ice cream and granita flavors we've seen.

5. How has this influenced East Far East’s cooking?

We flip through this book, ALL. THE. TIME. Hence, it being the first feature. Aside from the cool mix and match flavor inspiration, we especially like looking at their photos for inspiration for plating our own dishes. We love their ideas of small plates, bold mixing and matching flavor profiles and they execute this very well.  

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Jonathan WongEast Far East Productions | Co-founderInstagram: @eastfareast