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