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Roberta's Cookbook Hardcover – October 29, 2013

4.4 out of 5 stars 31 customer reviews

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Editorial Reviews

Amazon.com Review

About the Author

CARLO MIRARCHI is a self-taught chef and co-owner of Roberta’s and Blanca, two restaurants in Bushwick, Brooklyn. He was named one of Food & Wine's Best New Chefs of 2011 and has garnered wide acclaim in the New York Times, Bon Appétit, and publications worldwide. CHRIS PARACHINI and BRANDON HOY are cofounders of Roberta’s and Blanca and helped establish the Brooklyn Grange, New York City’s biggest rooftop farm, as well as Rippers, a waterfront restaurant in the Rockaways in Queens. Mirarchi, Parachini, and Hoy’s food and aesthetic has appeared at the South Beach Wine & Food Festival, SXSW, Art Basel, and elsewhere. KATHERINE WHEELOCK is a writer and editor who has contributed to Food & Wine, the Wall Street Journal, GQ, and others. She works at Roberta’s.
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Product Details

  • 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 (31 customer reviews)
  • Amazon Best Sellers Rank: #73,371 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Ali Julia #1 HALL OF FAMETOP 10 REVIEWER on November 18, 2013
Format: Kindle Edition
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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Format: Hardcover
Been curious about Roberta's since I've been listening to Cooking Issues podcast, so I decided to pick it up since the show makes it seem like Xanadu. For some reason, I thought it was going to be JUST a pizza book, but it's filled with inventive, inspirational recipes, which most of them, I'll be able to cook at home. (Some recipes call for a juicer or harder to source ingredients.) Some of the exotic (to me) ingredients, ideas and irreverence is reminiscent of Chang's book. I've had it for only a week and have read it from cover to cover. Only bummer is the red ink is starting to show wear on the cover, but I suppose it'll show that I've been using it again and again.
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Format: Kindle Edition Verified Purchase
I have over 75 books on pizza and I would rate this book somewhere in the middle. Not because it's not a good read or not enough information. I thought this was a pizza book. Turns out, pizza is only about 10 % of the book. The rest is their restaurant recipes, which a lot of people might like. Especially, if they are customers of Roberta's.
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Format: Kindle Edition Verified Purchase
As someone who tends to buy cookbooks with great intentions and then watches them stack up, I've tried to curb my tendency to buy more. However, this is a keeper. Simply by using their techniques to slap out the pizza dough, I've already upped my home pizza game. But this is so much more than a pizza cookbook. Wow. These guys are not pretentious but they know how to cook. I can't wait to make my own English muffins and fifteen other recipes in this one. Great job Roberta's!
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Format: Hardcover Verified Purchase
If you love great food and expanding upon the range of ingredients you'd normally work with—this goes far beyond just pizza.

Watching Roberta's open, grow and flourish over my years in Brooklyn, the stories provided within also make this a great book for nostalgic value.
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Format: Hardcover Verified Purchase
Carlo has made a beautiful place to enjoy in Bushwick. The night I went saw three TV chefs, 2 actors. But this is not because it is cool place to go it is great food. PBR in hand and a pizza and some sides. What fun and the cookbook shares the how and why and fabulous menu items
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Format: Hardcover Verified Purchase
i just bought it ..because i loved the pizza recipe in the NY Times...but the book is a bit of a disappointment...for me...one recipe ...and some additional info about the recipe..but nothing else for me! but then again...i have never been to the restaurant..so maybe others will find it exciting!
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Format: Hardcover Verified Purchase
A unique cookbook for anyone interested in more than just recipes. Roberta's start is documented with lively stories and a unique glimpse into how a restaurant gets off the ground. It doesn't hurt that the recipes are beautifully photographed and described.
This is not your grandmother's cookbook!
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