Roberta's: Still Cookin'. This item is unavailable.
6 ratings by Goodreads
Language: English
Published by Rizzoli International Publications, 2021
- Hardcover
- Used
Seller: WeBuyBooks, Rossendale, LANCS, United KingdomWeBuyBooks
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Unavailable
Hardcover
Condition: Used - Good
£ 55.54
Item description from seller
Most items will be dispatched the same or the next working day. A copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned.
Seller Inventory # rev3190081352
- Title
- Roberta's: Still Cookin'
- Author
- Carlo Mirarchi
- Publisher
- Rizzoli International Publications
- Publication year
- 2021
- Condition
- Good
- Binding
- hardcover
- Language
- English
- ISBN 10
- 0847869806
- ISBN 13
- 9780847869800
- Item weight
- 1,462 grams
Carlo Mirarchi and Brandon Hoy, the creative minds behind Roberta\x27s, are at it again with a follow\-up to their best\-selling cookbook. Roberta\x27s: Still Cookin\x27 takes a deep dive into the kaleidoscopic world of food and spirits that the cult restaurant is known for.
<\/b> <p\>Originally nestled in the heart of Bushwick, the ever\-hip restaurant Roberta\x27s 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\x27s 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. <p\>This book offers a one way\-ticket to the Roberta\x27s 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\x27s 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.
<\/b> <p\>Originally nestled in the heart of Bushwick, the ever\-hip restaurant Roberta\x27s 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\x27s 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. <p\>This book offers a one way\-ticket to the Roberta\x27s 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\x27s 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.
"Synopsis" may belong to another edition of this title.
About the Author
<b>Carlo Mirarchi </b>is the executive chef and co-owner of Roberta's Pizza and Blanca. <b>Brandon Hoy </b>is the co-owner of Roberta's.<br/>
"About the title" may belong to another edition of this title.