Roberta's Cookbook - Hardcover
The Brooklyn destination the New York Times called “one of the most extraordinary restaurants in the country”—which began as a pizza place and quickly redefined the urban food landscape—releases its highly anticipated debut cookbook.
When Roberta’s opened in 2008 in a concrete bunker in Bushwick, it was a pizzeria where you could stop in for dinner and stumble out hours later, happy. It’s still a down-the-rabbit-hole kind of place but has also become a destination for groundbreaking food, a wholly original dining experience, and a rooftop garden that marked the beginning of the urban farming movement in New York City. The forces behind Roberta’s—chef Carlo Mirarchi and co-owners Brandon Hoy and Chris Parachini—share recipes, photographs, and stories meant to capture the experience of Roberta’s for those who haven’t been, and to immortalize it for those who’ve been there since the beginning.
When Roberta’s opened in 2008 in a concrete bunker in Bushwick, it was a pizzeria where you could stop in for dinner and stumble out hours later, happy. It’s still a down-the-rabbit-hole kind of place but has also become a destination for groundbreaking food, a wholly original dining experience, and a rooftop garden that marked the beginning of the urban farming movement in New York City. The forces behind Roberta’s—chef Carlo Mirarchi and co-owners Brandon Hoy and Chris Parachini—share recipes, photographs, and stories meant to capture the experience of Roberta’s for those who haven’t been, and to immortalize it for those who’ve been there since the beginning.
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Featured Recipes from Roberta's Cookbook
Download the recipe for Corn with 'Nduja and Purple Basil Download the recipe for Fairy Tale Eggplant with Marscapone and Black Mint
CARLO MIRARCHI is a self-taught chef and co-owner of Roberta’s and Blanca, two restaurants in Bushwick, Brooklyn. He was named one of Food & Wine's Best New Chefs of 2011 and has garnered wide acclaim in the New York Times, Bon Appétit, and publications worldwide.
CHRIS PARACHINI and BRANDON HOY are cofounders of Roberta’s and Blanca and helped establish the Brooklyn Grange, New York City’s biggest rooftop farm, as well as Rippers, a waterfront restaurant in the Rockaways in Queens. Mirarchi, Parachini, and Hoy’s food and aesthetic has appeared at the South Beach Wine & Food Festival, SXSW, Art Basel, and elsewhere.
KATHERINE WHEELOCK is a writer and editor who has contributed to Food & Wine, the Wall Street Journal, GQ, and others. She works at Roberta’s.
CHRIS PARACHINI and BRANDON HOY are cofounders of Roberta’s and Blanca and helped establish the Brooklyn Grange, New York City’s biggest rooftop farm, as well as Rippers, a waterfront restaurant in the Rockaways in Queens. Mirarchi, Parachini, and Hoy’s food and aesthetic has appeared at the South Beach Wine & Food Festival, SXSW, Art Basel, and elsewhere.
KATHERINE WHEELOCK is a writer and editor who has contributed to Food & Wine, the Wall Street Journal, GQ, and others. She works at Roberta’s.
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- PublisherClarkson Potter
- Publication date2013
- ISBN 10 0770433715
- ISBN 13 9780770433710
- BindingHardcover
- Number of pages288
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Book Description Hardcover. Condition: new. Hardcover. When it first opened in 2008, no one knew what to expect from Roberta's. Roaming the streets of industrial Bushwick, you'd never know that the restaurant's graffiti-adorned concrete exterior housed some of the most delicious and refined cuisine around. Yet as the forces behind Roberta's-chef Carlo Mirarchi and co-owners Brandon Hoy and Chris Parachini-tell us, the secret of the restaurant's success has always been its fresh, seasonal, and meticulously prepared food, making Roberta's the leader in the haute-Brooklyn movement. They finally share their recipes here, including those for their genre-busting pizza, in a book that will capture the exciting vibe of this one-of-a-kind destination restaurant. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780770433710
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