Roberta's Still Cookin' by Carlo Mirarchi and Brandon Hoy
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Coppa di testa (page 38)
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Coppa (page 40)
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Dry-aged beef and kombu salami (page 42)
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Duck prosciutto (page 44)
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Lardo (page 46)
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Prosciutto (page 50)
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Asparagus and bottarga butter (page 56)
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Braised gigante beans (page 58)
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Crispy sweet potatoes (page 60)
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Figs and beef lardo (page 62)
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Green lettuces (page 64)
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Kishu Mandarin (page 66)
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Pea medley (page 68)
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Smashed cucumber salad (page 70)
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Stone fruit with leche de tigre (page 72)
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Sungold tomatoes (page 76)
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Wood-roasted cabbages (page 78)
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Beef carpaccio (page 86)
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Dry-aged strip loin with French fries (page 88)
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Grilled razor clams with 'nduja and green garlic (page 90)
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Oven roasted whole rockfish (page 92)
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Roast beef (page 94)
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Roast pork loin (page 96)
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Soft scrambled eggs with 'nduja (page 100)
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Suckling pig (page 102)
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Notes about this book
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- ISBN 10 0847869806
- ISBN 13 9780847869800
- Published Nov 30 2021
- Format Hardcover
- Page Count 256
- Language English
- Countries United States
- Publisher Rizzoli
Publishers Text
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.