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.
Author: Carlo Mirarchi, Brandon Hoy, Chris Parachini
Publisher: Clarkson Potter Publishers
Published: 10/29/2013
Pages: 288
Format: Hardcover
Weight: 2.85lbs
Size: 10.18h x 8.20w x 1.23d
ISBN: 9780770433710
Author: Carlo Mirarchi, Brandon Hoy, Chris Parachini
Publisher: Clarkson Potter Publishers
Published: 10/29/2013
Pages: 288
Format: Hardcover
Weight: 2.85lbs
Size: 10.18h x 8.20w x 1.23d
ISBN: 9780770433710
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