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Roberta's Cookbook

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.

Hardcover: 288 pages

Publisher: Clarkson Potter (October 29, 2013)

Language: English

ISBN-10: 0770433715

ISBN-13: 978-0770433710

Product Dimensions: 8.3 x 1.3 x 10.3 inches

Shipping Weight: 2.4 pounds (View shipping rates and policies)

Average Customer Review: 4.4 out of 5 stars  See all reviews (32 customer reviews)

Best Sellers Rank: #168,955 in Books (See Top 100 in Books) #38 in Books > Cookbooks, Food & Wine > Baking > Pizza #95 in Books > Cookbooks, Food & Wine > Cooking Methods > Gourmet #524 in Books > Cookbooks, Food & Wine > Main Courses & Side Dishes

There are some cookbooks that draw me in immediately. This is one of them. Just about every recipe has a photo of the finished dish right next to the recipe. The recipes fit on one page or two open pages so you don't have to flip a page as you cook. The left side of the page lists ingredients and the right hand side containing the instructions. The instructions are not just instructions what to do with the food but also how to select the perfect ingredient (time of the year, ripeness, etc).As I read the recipes I could hear my grandmother talking about cooking, the recipes are conversational, friendly, warm. For example, the fairy tale eggplant recipe start this way "The only way to screw up this dish is to use garden-variety eggplants...." The apple burrata goes like this "At the restaurant, the process of choosing apples for this dish is intense. We are pretty sure it's as intense as a Senate confirmation hearing..." The history of Roberta's restaurant is woven through the recipes. I thought it was very well done and enhanced how I related to the recipes.The book contains a large number of pizza recipes, but this is not just a pizza recipe book. The book has vegetable recipes, pasta, seafood, meat and desserts. Some recipes use hard to get Italian ingredients and at the end of the book there is a section called "Sources" which gives suggestions on where to obtain them.I have tried several recipes (Diver scallops in plum juice, Quince Gingerbread) and I found the recipes easy to follow and the dishes came out as good as I hoped from the description. I received this book from the publisher and I have really enjoyed reading it and trying the recipes. If you like Italian cooking these recipes come straight from the source. Buon appetito!

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