Roberta's Cookbook [Hardcover]

The Brooklyn destination theNew York Timescalled “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.CARLO MIRARCHIis a self-taught chef and co-owner of Roberta’s and Blanca, two restaurants in Bushwick, Brooklyn. He was named one ofFood & Wine's Best New Chefs of 2011 and has garnered wide acclaim in theNew York Times,Bon Appétit, and publications worldwide.

CHRIS PARACHINIandBRANDON HOYare 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 WHEELOCKis a writer and editor who has contributed toFood & Wine, theWall Street Journal,GQ, and others. She works at Roberta’s.CN