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Carlo Mirarchi

Roberta's Cookbook Hardcover – October 29, 2013

by Carlo Mirarchi (Author), Brandon Hoy (Author), Chris Parachini (Author),

137 ratings

Editors' pick Best Cookbooks, Food & Wine

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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.

Print length

288 pages
Language

English
Publisher

Clarkson Potter
Publication date

October 29, 2013
Dimensions

8.2 x 1.3 x 10.3 inches
ISBN-10

0770433715
ISBN-13

978-0770433710
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Editorial Reviews

Amazon.com Review

Featured Recipes from Roberta's Cookbook

Download the recipe for Corn with 'Nduja and Purple Basil Download the recipe for Fairy Tale Eggplant with Marscapone and Black Mint

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.

Product details

Publisher ‏ : ‎ Clarkson Potter; Illustrated edition (October 29, 2013)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 288 pages
ISBN-10 ‏ : ‎ 0770433715
ISBN-13 ‏ : ‎ 978-0770433710
Item Weight ‏ : ‎ 2.89 pounds
Dimensions ‏ : ‎ 8.2 x 1.3 x 10.3 inches

Best Sellers Rank: #97,715 in Books (See Top 100 in Books)
- #32 in Pizza Baking
- #75 in Gourmet Cooking (Books)
- #86 in Frozen Dessert Recipes

Customer Reviews:
137 ratings

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5 star		77%
4 star		11%
3 star		6%
2 star		3%
1 star		3%

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Top reviews from the United States

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Susan

A great though not vegetarian cookbook

Reviewed in the United States on April 5, 2021

Verified Purchase

This is a wonderful book as well as a cookbook, in the tradition of Moosewood and others. They tell their story in clear, straightforward language and many, many pictures; the sense you are left with is a fascinating group of people earnestly devoted to their art, in all senses of the word.

The recipes here appear to be fabulous. I am unlikely to ever make a majority of them without major vegetarian adaptations, which I am hesitant to undertake, because they would undoubtedly compromise the recipes. Readers should be forewarned that there are some images that might be upsetting in that regard.

I got the book for the pizza recipes, not knowing what it was, but there is SO much more great stuff here. It is NOT a vegetarian cookbook. If you do eat meat and are conscious about it, you will undoubtedly appreciate the recipes. One gets a wonderful sense of time, place, and people that I just love and will be returning to in re-reads. Thank you for producing such a cookbook!!

5 people found this helpful

Helpful

dobermanx2

Cooking at home

Reviewed in the United States on April 3, 2021

Verified Purchase

If you cook, then you want this book. Roberta's in Bushwick, NYC is to die for, mostly for their pizza. Be sure to get a good set of digital scales because you measure everything in grams. If you do it exactly, you will not mess up. You also will not go out to eat because its better at home.

3 people found this helpful

Helpful

Donna

Not a good cookbook

Reviewed in the United States on September 4, 2021

Verified Purchase

Recipes were few and not very realistic or appealing for a home kitchen. The story of the restaurant was interesting.

One person found this helpful

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Klaus

Meh

Reviewed in the United States on April 29, 2021

Verified Purchase

There was nothing wrong with the store that I purchased this from. This book is terrible. There are so many wrong recipes. It’s just hipster garbage.

One person found this helpful

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Mr Pepper

Good book

Reviewed in the United States on April 10, 2016

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.

14 people found this helpful

Helpful

ckj88

We've been to Roberta's and loved it so much that I bought this book for ...

Reviewed in the United States on July 4, 2018

Verified Purchase

We've been to Roberta's and loved it so much that I bought this book for my boyfriend as a valentines day gift. He loved it - beautiful and well made book!

2 people found this helpful

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Drew

Great food, great memories

Reviewed in the United States on January 18, 2015

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.

2 people found this helpful

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Rune K.

Excellent

Reviewed in the United States on June 21, 2017

Verified Purchase

This is one of the most readable and useful books on cooking in my library. Mirarchi's pasta dough and pizza receipts are honest and excellent, and the book as a whole is admirably unpretentious.

4 people found this helpful

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Top reviews from other countries

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sam hunt

Not that many pizza recipes

Reviewed in the United Kingdom on April 3, 2017

Verified Purchase

Beautifully made book with lovely recipes but would have liked more pizza recipes as I was under the impression that Roberta's is a pizzeria.

Amazon Customer

Five Stars

Reviewed in the United Kingdom on November 19, 2015

Verified Purchase

love it

G

Co-Favorite Cookbook of 2013

Reviewed in Canada on January 6, 2014

Verified Purchase

Roberta's Cookbook, along with Le Pigeon, is by far the best cookbook purchase I made in 2013. It contains a broad spectrum of recipes ranging from the simple (think pizza and pasta) to the more challenging and ornate. Interspersed amongst the the delicious recipes are stories of how the restaurant came to be and some of the damn sexiest food porn I have laid eyes on.

It's a cookbook that you want to (and will) cook out of, es[ecially if you are a lover of pizza and pasta.

It is also very well written and engaging.

In short: it is the perfect cookbook. (in my humblest of humble opinions)

Terry

So macht man Pizzas und nicht anders.

Reviewed in Germany on June 13, 2014

Verified Purchase

Der Rezept für Pizzas wurde von Italo-Amerikanern aus New York erfunden.
Das erklärt wahrscheinlich warum die Pizzen in diesem Kochbuch so göttlich schmecken.
Wir kaufen keine Pizza mehr in Restaurants. Dank dieses Kochbuches schmecken unsere Pizzen viel besser. UND sie kosten auch weniger.

Cheers Roberta’s for unveiling one NYC most desirable secrets.

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Guillaume

Roberta's perfect

Reviewed in France on January 20, 2014

Verified Purchase

L'année dernière j'ai mangé la meilleure pizza de ma vie à Bushwick, chez Roberta's. C'est donc sans hésité que j'ai acheté le livre. Maintenant je vais essayer de faire aussi bien. Le livre est bien fait, les étapes sont bien détaillée et il y a une section entière sur l'élaboration de votre pâte maison.

One person found this helpful

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