Roberta's by Mirachi, Hoy, Parachini and Wheelock
This debut cookbook was named for the Brooklyn, USA restaurant that began as a pizza place and has been redefining the urban food landscape since 2008. In spite of its success, Roberta’s has never lost the feeling of the concrete bunker where it started. These days, that down-the-rabbit-hole experience transports diners on a singular gastronomic journey, still featuring the groundbreaking food straight from their rooftop garden that marked the beginning of New York City’s urban farming movement. Chef Carlo Mirarchi and co-owners Brandon Hoy and Chris Parachini share recipes, photographs and stories meant to capture the experience of eating at Roberta’s for readers to enjoy for years to come.
$29.28
Roberta's by Mirachi, Hoy, Parachini and Wheelock—
$29.28
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Roberta's by Mirachi, Hoy, Parachini and Wheelock
This debut cookbook was named for the Brooklyn, USA restaurant that began as a pizza place and has been redefining the urban food landscape since 2008. In spite of its success, Roberta’s has never lost the feeling of the concrete bunker where it started. These days, that down-the-rabbit-hole experience transports diners on a singular gastronomic journey, still featuring the groundbreaking food straight from their rooftop garden that marked the beginning of New York City’s urban farming movement. Chef Carlo Mirarchi and co-owners Brandon Hoy and Chris Parachini share recipes, photographs and stories meant to capture the experience of eating at Roberta’s for readers to enjoy for years to come.
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This debut cookbook was named for the Brooklyn, USA restaurant that began as a pizza place and has been redefining the urban food landscape since 2008. In spite of its success, Roberta’s has never lost the feeling of the concrete bunker where it started. These days, that down-the-rabbit-hole experience transports diners on a singular gastronomic journey, still featuring the groundbreaking food straight from their rooftop garden that marked the beginning of New York City’s urban farming movement. Chef Carlo Mirarchi and co-owners Brandon Hoy and Chris Parachini share recipes, photographs and stories meant to capture the experience of eating at Roberta’s for readers to enjoy for years to come.
