Roberta's Cookbook

The Brooklyn destination the New York Times called one of the most extraordinary restaurants in the countrywhich began as a pizza place and quickly redefined the urban food landscapereleases its highly anticipated debut cookbook.

When Robertas 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. Its 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 Robertaschef Carlo Mirarchi and co-owners Brandon Hoy and Chris Parachinishare recipes, photographs, and stories meant to capture the experience of Robertas for those who havent been, and to immortalize it for those whove been there since the beginning.