Roberta's Cookbook
$92.90
- Hardcover
288 pages
- Release Date
14 January 2014
Summary
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 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 foo…
Book Details
| ISBN-13: | 9780770433710 |
|---|---|
| ISBN-10: | 0770433715 |
| Author: | Carlo Mirarchi, Brandon Hoy, Chris Parachini, Katherine Wheelock |
| Publisher: | Random House USA Inc |
| Imprint: | Clarkson Potter |
| Format: | Hardcover |
| Number of Pages: | 288 |
| Release Date: | 14 January 2014 |
| Weight: | 1.29kg |
| Dimensions: | 262mm x 210mm x 31mm |
About The Author
Carlo Mirarchi
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 Appetit, 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.
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