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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.
|Publisher:||Crown Publishing Group|
|Publish Date:||Oct 29, 2013|
|Number of Pages:||288|
|Shipping Weight (in pounds):||2.85|
|Product in Inches (L x W x H):||8.25 x 10.0 x 1.0|
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