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

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    • Categories: Pizza & calzones; Vegan
    • Ingredients: Italian 00 flour; sourdough starter; all-purpose flour
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    • Categories: Pizza & calzones; Cooking ahead
    • Ingredients: sourdough starter; all-purpose flour
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    • Categories: Pizza & calzones; Cooking ahead; Vegan
    • Ingredients: Italian 00 flour; all-purpose flour; fresh yeast
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    • Categories: How to...; Pizza & calzones; Main course; Vegan
    • Ingredients: Italian 00 flour; all-purpose flour; topping of your choice; sourdough starter
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  • Margherita: tomato, mozzarella, basil
    • Categories: Pizza & calzones; Main course; Italian; Vegetarian
    • Ingredients: Italian 00 flour; all-purpose flour; basil; canned tomatoes; mozzarella curd cheese; sourdough starter
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    • Categories: Pizza & calzones; Quick / easy; Cooking ahead; Vegan; Vegetarian
    • Ingredients: canned tomatoes
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    • Categories: Cooking ahead; Italian; Vegetarian
    • Ingredients: mozzarella curd cheese
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  • Cheesus Christ: mozzarella, Taleggio, Parmigiano, black pepper
    • 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
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    • Categories: Pizza & calzones; Main course; Italian
    • Ingredients: Italian 00 flour; all-purpose flour; canned tomatoes; mozzarella curd cheese; guanciale; eggs; sourdough starter
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  • Baby Sinclair: cheddar, Parmigiano, kale, maitake, garlic, Calabrian chili
    • 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
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    • 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
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    • Categories: Cooking ahead; Vegan; Vegetarian
    • Ingredients: baguette bread
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    • 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
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    • Categories: Sauces, general; Cooking ahead; Italian; Vegetarian
    • Ingredients: basil; pine nuts; Parmigiano Reggiano cheese
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    • 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
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    • 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
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: milk; bay leaves
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    • Categories: Main course; Cooking ahead
    • Ingredients: fennel seeds; dried red pepper flakes; ground pork
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  • Speckenwolf: mozzarella, oregano, onion, mushroom, speck
    • 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
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    • 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
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  • In volto: tomato, mozzarella, ricotta, soppressata, roasted red pepper, garlic, basil, oregano
    • 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
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  • Romaine, candied walnuts, pecorino
    • Categories: Salads; Side dish; Cooking for 1 or 2
    • Ingredients: romaine lettuce; pecorino Romano cheese; garlic; sherry vinegar; anchovies; walnuts; honey
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    • Categories: Dressings & marinades
    • Ingredients: garlic; sherry vinegar; anchovies; egg yolks
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    • Categories: Candy / sweets
    • Ingredients: walnuts; egg whites; honey
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    • 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
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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

  • Food52 by David Chang

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

    Full review
  • Food52 by Aran Goyoaga

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

    Full review
  • Food52 by Tad Friend

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

    Full review
  • Food52 by Evan Hansen

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

    Full review
  • 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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