Roberta's

Still Cookin'

Carlo Mirarchi, Brandon Hoy

$85

Hardback

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English

Rizzoli International Publications
27 October 2021

National & regional cuisine; Pasta dishes; Cookery dishes & courses

Originally nestled in the heart of Bushwick, the ever-hip restaurant Roberta’s has been serving up good vibes and tasty bites to a cohort of loyal customers from around the globe. Once widely known for its perfectly charred pizzas, the restaurant now sees loyal regulars and international foodies alike flock in search of elevated, unfussy pastas, salads, meats, desserts, and mind-bending cocktails. Since its inception in 2008, the Roberta’s universe has grown to include a restaurant in Culver City, Los Angeles, as well as in Grand Central Station and the East Village in New York, along with endless pop-ups around the U.S., including fixtures at Frieze Art Fair in L.A. and New York.

This book offers a one way-ticket to the Roberta’s universe, packed with never-before-published recipes from the ever-evolving menu, alongside signature graphics, photographs, drawings, and stories from the restaurant responsible for single-handedly making pizza cool again. Hoy and Mirarchi explore the eight pillars of the Roberta’s menu: pantry, charcuterie, vegetables, grill, pizzas, pastas, drinks, and desserts. All-new recipes include signature pizzas like the Famous Original, the Bee Sting, and Team Zissou, as well as classics like Green Lettuces, Cacio e Pepe, and Clam Tagliatelle.

By: Carlo Mirarchi, Brandon Hoy
Imprint: Rizzoli International Publications
Country of Publication: United States
Dimensions: Height: 286mm, Width: 229mm,
Weight: 567g
ISBN: 9780847869800
ISBN 10: 0847869806
Pages: 256
Publication Date: 27 October 2021
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Carlo Mirarchi is the executive chef and co-owner of Roberta’s Pizza and Blanca. Brandon Hoy is the co-owner of Roberta’s.

Reviews for Roberta's: Still Cookin'

"""The duo behind Roberta’s restaurant share stories and recipes from their eatery, which went from a single outpost in Brooklyn to multiple pop-ups around the U.S. and a location in Los Angeles."" —PUBLISHER'S WEEKLY"