Roberta's Cookbook
The highly anticipated cookbook from the Bushwick, Brooklyn, restaurant the New York Times called "one of the most extraordinary restaurants in the country," which began as a pizzeria and quickly redefined the urban food landscape.
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.
Hardcover | Clarkson Potter/Ten Speed | 288 pages
