Roberta's Cookbook - by Carlo Mirarchi & Brandon Hoy & Chris Parachini & Katherine Wheelock (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>The Brooklyn destination the <i>New York Times</i> 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.</b> <p/>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.<p/><br></br><p><b> About the Author </b></p></br></br><b>CARLO MIRARCHI</b> is a self-taught chef and co-owner of Roberta's and Blanca, two restaurants in Bushwick, Brooklyn. He was named one of <i>Food & Wine</i>'s Best New Chefs of 2011 and has garnered wide acclaim in the <i>New York Times</i>, <i>Bon Appétit</i>, and publications worldwide. <p/><b>CHRIS PARACHINI </b>and <b>BRANDON HOY</b> 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. <p/><b>KATHERINE WHEELOCK</b> is a writer and editor who has contributed to<i> Food & Wine</i>, the <i>Wall Street Journal</i>, <i>GQ</i>, and others. She works at Roberta's.
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