Hardback (24 Feb 2014)

Save $4.34

  • $41.63
  • $37.29
Add to basket

Includes delivery to USA

6 copies available online - Usually dispatched within 48 hours


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.

Book information

ISBN: 9780770433710
Publisher: Clarkson Potter/Ten Speed
Imprint: Clarkson Potter
Pub date:
DEWEY: 641.8248
DEWEY edition: 23
Language: English
Number of pages: 287
Weight: 1276g
Height: 262mm
Width: 204mm
Spine width: 32mm