Roberta's Cookbook
Carlo Mirarchi · Brandon Hoy · Chris Parachini · Katherine Wheelock
2013年10月 · Clarkson Potter
5.0star
3条评价report
电子书
288
页
family_home
符合条件
info
report评分和评价未经验证 了解详情
关于此电子书
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.
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.
评分和评价
5.0
3条评价
作者简介
CARLO MIRARCHI is a self-taught chef and co-owner of Roberta’s and Blanca, two restaurants in Bushwick, Brooklyn. He was named one of Food & Wine's Best New Chefs of 2011 and has garnered wide acclaim in the New York Times, Bon Appétit, and publications worldwide.
CHRIS PARACHINI and BRANDON HOY are cofounders of Roberta’s and Blanca and helped establish the Brooklyn Grange, New York City’s biggest rooftop farm, as well as Rippers, a waterfront restaurant in the Rockaways in Queens. Mirarchi, Parachini, and Hoy’s food and aesthetic has appeared at the South Beach Wine & Food Festival, SXSW, Art Basel, and elsewhere.
KATHERINE WHEELOCK is a writer and editor who has contributed to Food & Wine, the Wall Street Journal, GQ, and others. She works at Roberta’s.
CHRIS PARACHINI and BRANDON HOY are cofounders of Roberta’s and Blanca and helped establish the Brooklyn Grange, New York City’s biggest rooftop farm, as well as Rippers, a waterfront restaurant in the Rockaways in Queens. Mirarchi, Parachini, and Hoy’s food and aesthetic has appeared at the South Beach Wine & Food Festival, SXSW, Art Basel, and elsewhere.
KATHERINE WHEELOCK is a writer and editor who has contributed to Food & Wine, the Wall Street Journal, GQ, and others. She works at Roberta’s.
为此电子书评分
欢迎向我们提供反馈意见。
如何阅读
智能手机和平板电脑
笔记本电脑和台式机
您可以使用计算机的网络浏览器聆听您在 Google Play 购买的有声读物。
电子阅读器和其他设备
如果要在 Kobo 电子阅读器等电子墨水屏设备上阅读，您需要下载一个文件，并将其传输到相应设备上。若要将文件传输到受支持的电子阅读器上，请按帮助中心内的详细说明操作。
