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
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Starter (page 33)
from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock
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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
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
showMargherita: tomato, mozzarella, basil (page 45)
from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock
Sauce (page 46)
from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock
Fresh mozzarella (page 47)
from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock
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
showToasted bread crumbs (page 58)
from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock
showThe 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
showPesto (page 63)
from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock
showDa 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
showBéchamel sauce (page 67)
from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock
showPork sausage (page 67)
from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock
showThe 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
showRomaine, candied walnuts, pecorino (page 80)
from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock
Roasted garlic dressing (page 82)
from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock
Candied walnuts (page 83)
from Roberta's Cookbook Roberta's Cookbook by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock
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
showNotes about this book
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- 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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