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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• Cookbooks, Food & WineBakingPizza

• Text-to-Speech: Disabled
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• Print Length: 288 Pages
• File Size: 412 KB