Roberta's Cookbook
Book Details
Format
Hardback or Cased Book
ISBN-10
0770433715
ISBN-13
9780770433710
Publisher
Random House USA Inc
Imprint
Clarkson Potter
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Oct 29th, 2013
Print length
288 Pages
Weight
1,280 grams
Dimensions
26.20 x 20.40 x 3.20 cms
Product Classification:
Cookery / food & drink etc
Ksh 6,300.00
Re-Printing
Delivery Location
Delivery fee: Select location
Secure
Quality
Fast
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.
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.
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