About the book
Carlo Mirarchi and Brandon Hoy, the creative minds behind Roberta’s, are at it again with a follow-up to their best-selling cookbook. Roberta’s: Still Cookin’ takes a deep dive into the kaleidoscopic world of food and spirits that the cult restaurant is known for.
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.
Editions of Roberta's: Still Cookin'
- Hardcover
- ISBN 9780847869800
Read an Excerpt
Carlo Mirarchi and Brandon Hoy, the creative minds behind Roberta’s, are at it again with a follow-up to their best-selling cookbook. Roberta’s: Still Cookin’ takes a deep dive into the kaleidoscopic world of food and spirits that the cult restaurant is known for.
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.
Frequently Asked Questions
What is Roberta's: Still Cookin' about?
Carlo Mirarchi and Brandon Hoy, the creative minds behind Roberta’s, are at it again with a follow-up to their best-selling cookbook. Roberta’s: Still Cookin’ takes a deep dive into the kaleidoscopic world of food and spirits that the cult restaurant is known for.
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.
What core themes, tropes, or subjects are explored in Roberta's: Still Cookin'?
Lifestyle, Hobbies and Leisure > Cookery / food and drink / food writing / cookbooks > Cookery dishes and courses / meals
Where can I read a sample of Roberta's: Still Cookin'?
You can read an official preview of the few pages here https://www.book2look.com/book/9780847869800
Who is/are the Author/s of the book Roberta's: Still Cookin'?
Brandon Hoy, Carlo Mirarchi
Who is the Publisher of the book Roberta's: Still Cookin'?
Rizzoli
What are the ISBN numbers for the physical and digital editions?
Roberta's: Still Cookin' is available as hardcover(ISBN 9780847869800)
Where can I buy Roberta's: Still Cookin' online or support local independent bookshops?
You can buy Roberta's: Still Cookin' from below
Where can I buy Roberta's: Still Cookin'?