Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

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  • Pizza dough with sourdough starter (page 32)

    from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

    • Categories: Pizza & calzones; Vegan
    • Ingredients: Italian 00 flour; sourdough starter; all-purpose flour
    show

  • Starter (page 33)

    from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

    • Categories: Pizza & calzones; Cooking ahead
    • Ingredients: sourdough starter; all-purpose flour
    show

  • Pizza dough with store-bought yeast (page 35)

    from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

    • Categories: Pizza & calzones; Cooking ahead; Vegan
    • Ingredients: Italian 00 flour; all-purpose flour; fresh yeast
    show

  • How to make a pizza (page 38)

    from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

    • Categories: How to...; Pizza & calzones; Main course; Vegan
    • Ingredients: Italian 00 flour; all-purpose flour; topping of your choice; sourdough starter
    show
  • Margherita: tomato, mozzarella, basil

    Margherita: tomato, mozzarella, basil (page 45)

    from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

    • Categories: Pizza & calzones; Main course; Italian; Vegetarian
    • Ingredients: Italian 00 flour; all-purpose flour; basil; canned tomatoes; mozzarella curd cheese; sourdough starter
    show

  • Sauce (page 46)

    from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

    • Categories: Pizza & calzones; Quick / easy; Cooking ahead; Vegan; Vegetarian
    • Ingredients: canned tomatoes
    show

  • Fresh mozzarella (page 47)

    from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

    • Categories: Cooking ahead; Italian; Vegetarian
    • Ingredients: mozzarella curd cheese
    show
  • Cheesus Christ: mozzarella, Taleggio, Parmigiano, black pepper

    Cheesus Christ: mozzarella, Taleggio, Parmigiano, black pepper (page 49)

    from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

    • Categories: Pizza & calzones; Main course; Italian; Vegetarian
    • Ingredients: Italian 00 flour; all-purpose flour; heavy cream; mozzarella curd cheese; Taleggio cheese; black peppercorns; Parmigiano Reggiano cheese; sourdough starter
    show

  • Guanciale & egg, tomato, mozzarella (page 52)

    from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

    • Categories: Pizza & calzones; Main course; Italian
    • Ingredients: Italian 00 flour; all-purpose flour; canned tomatoes; mozzarella curd cheese; guanciale; eggs; sourdough starter
    show
  • Baby Sinclair: cheddar, Parmigiano, kale, maitake, garlic, Calabrian chili

    Baby Sinclair: cheddar, Parmigiano, kale, maitake, garlic, Calabrian chili (page 53)

    from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

    • Categories: Pizza & calzones; Main course; Vegetarian
    • Ingredients: Italian 00 flour; all-purpose flour; lacinato kale; maitake mushrooms; Banyuls vinegar; Calabrian chiles; cheddar cheese; garlic; Parmigiano Reggiano cheese; sourdough starter
    show

  • Millenium Falco: tomato, bread crumbs, Parmigiano, chili flakes, onion, pork sausage (page 56)

    from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

    • Categories: Pizza & calzones; Main course
    • Ingredients: all-purpose flour; Italian 00 flour; canned tomatoes; dried red pepper flakes; Parmigiano Reggiano cheese; basil; red onions; baguette bread; fennel seeds; ground pork; sourdough starter
    show

  • Toasted bread crumbs (page 58)

    from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

    • Categories: Cooking ahead; Vegan; Vegetarian
    • Ingredients: baguette bread
    show

  • The Lupo: green garlic, pesto, mozzarella, prosciutto cotto (page 62)

    from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

    • Categories: Pizza & calzones; Main course
    • Ingredients: all-purpose flour; Italian 00 flour; spring garlic; mozzarella curd cheese; ricotta cheese; prosciutto cotto; basil; pine nuts; Parmigiano Reggiano cheese; sourdough starter
    show

  • Pesto (page 63)

    from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

    • Categories: Sauces, general; Cooking ahead; Italian; Vegetarian
    • Ingredients: basil; pine nuts; Parmigiano Reggiano cheese
    show

  • Da kine: pineapple, pickled jalapeño, prosciutto cotto, ricotta (page 65)

    from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

    • Categories: Pizza & calzones; Main course; Hawaiian
    • Ingredients: all-purpose flour; Italian 00 flour; canned tomatoes; mozzarella curd cheese; pineapple; pickled jalapeño chiles; prosciutto cotto; ricotta cheese; sourdough starter
    show

  • Banana hammock: garlic, Béchamel, mozzarella, Parmigiano, pork sausage, peperoncini, onion, cilantro (page 66)

    from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

    • Categories: Pizza & calzones; Main course
    • Ingredients: all-purpose flour; Italian 00 flour; garlic; mozzarella curd cheese; red onions; peperoncini peppers; Parmigiano Reggiano cheese; cilantro; milk; bay leaves; fennel seeds; ground pork; sourdough starter; dried red pepper flakes
    show

  • Béchamel sauce (page 67)

    from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: milk; bay leaves
    show

  • Pork sausage (page 67)

    from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

    • Categories: Main course; Cooking ahead
    • Ingredients: fennel seeds; dried red pepper flakes; ground pork
    show
  • Speckenwolf: mozzarella, oregano, onion, mushroom, speck

    Speckenwolf: mozzarella, oregano, onion, mushroom, speck (page 71)

    from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

    • Categories: Pizza & calzones; Main course
    • Ingredients: all-purpose flour; Italian 00 flour; cremini mushrooms; dried oregano; mozzarella curd cheese; speck (Italian); red onions; Maldon salt; sourdough starter
    show

  • The white and green: mozzarella, Parmigiano, greens (page 72)

    from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

    • Categories: Pizza & calzones; Quick / easy; Main course; Vegetarian
    • Ingredients: all-purpose flour; Italian 00 flour; mixed baby greens; Parmigiano Reggiano cheese; mozzarella curd cheese; sourdough starter
    show
  • In volto: tomato, mozzarella, ricotta, soppressata, roasted red pepper, garlic, basil, oregano

    In volto: tomato, mozzarella, ricotta, soppressata, roasted red pepper, garlic, basil, oregano (page 73)

    from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

    • Categories: Pizza & calzones; Main course; Italian
    • Ingredients: Italian 00 flour; all-purpose flour; canned tomatoes; garlic; dried oregano; basil; mozzarella curd cheese; ricotta cheese; soppressata sausages; roasted red peppers; sourdough starter
    show
  • Romaine, candied walnuts, pecorino

    Romaine, candied walnuts, pecorino (page 80)

    from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

    • Categories: Salads; Side dish; Cooking for 1 or 2
    • Ingredients: romaine lettuce; pecorino Romano cheese; garlic; sherry vinegar; anchovies; walnuts; honey
    show

  • Roasted garlic dressing (page 82)

    from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

    • Categories: Dressings & marinades
    • Ingredients: garlic; sherry vinegar; anchovies; egg yolks
    show

  • Candied walnuts (page 83)

    from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

    • Categories: Candy / sweets
    • Ingredients: walnuts; egg whites; honey
    show

  • Hen of the woods, thyme, olive oil, salt (page 87)

    from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

    • Categories: Quick / easy; Side dish; Cooking for 1 or 2; Spanish; Vegetarian
    • Ingredients: hen-of-the-woods mushrooms; kosher salt; salted butter; sherry vinegar; thyme; Maldon salt
    show

Notes about this book

  • DKennedy on November 29, 2017

    Technique for roasting beets in salt is interesting. Note recipe for sweetbreads - make for mom. Cocktail with gin and lillet is calling my name.

Notes about Recipes in this book

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Reviews about this book

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    The 2014 Piglet Tournament of Cookbooks vs. The New Persian Kitchen by Louisa Shafia

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  • Food52 by Aran Goyoaga

    The 2014 Piglet Tournament of Cookbooks winner vs. Smoke & Pickles by Edward Lee

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  • Food52 by Tad Friend

    The 2014 Piglet Tournament of Cookbooks winner vs. The A.O.C. Cookbook by Suzanne Goin

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  • Food52 by Evan Hansen

    The 2014 Piglet Tournament of Cookbooks winner vs. The Art of Simple Food II, by Alice Waters

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  • Kitchn

    Who would enjoy this book? Fans of Roberta's, of course, but people who have never been and like to cook innovative, ingredient-driven recipes should take a look, too...

    Full review
  • ISBN 10 0770433723
  • ISBN 13 9780770433727
  • Published Oct 29 2013
  • Format eBook
  • Page Count 288
  • Language English
  • Countries United States
  • Imprint Clarkson Potter

Publishers Text

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.

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