Roberta's Cookbook

When the moon hits your eye.

Roberta's opened in 2008 in a concrete bunker in Brooklyn's Bushwick. Now, ten years later, the once hole-in-a-wall pizza joint is, as the New York Times calls it, one of the most extraordinary restaurants in the country. This debut cookbook offers a look at the recipes that helped put Roberta's on the map, and the pizzas that forever changed the urban food landscape. Chef Carlo Mirarchi and co-owners Brandon Hoy and Chris Parachini share recipes, photos, and stories, providing new insight into a taste the country has come to love.

  • (L)10.3" x (W)8.3" x (H)1.3"
  • 288 pages
  • By Katherine Wheelock
  • Hardcover
  • Clarkson Potter
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