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Roberta's: Still Cookin'
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’ 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 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.
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 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.
- GenresCookbooks
256 pages, Hardcover
Published November 30, 2021
22 people want to read
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Displaying 1 of 1 review
December 29, 2022
You know what’s a sure fire way to get me to buy a cookbook? First, seal the damn thing in plastic so that I can’t thumb through it at the bookstore. And second, have an abysmally boring, yellow cover with nothing on it but the name Roberta’s. And before you correct me, that little black dilly dally picture on the bottom of the book, slides right off and goes into the recycling bin. Okay, so I knew there was a good chance of pizza. I love pizza. There was pizza.
So yes, I got suckered in. I HAD to know what was inside. Because I an unfamiliar with the restaurant, Roberta’s, I didn’t even know what ethnic food group was going to surprise me inside this yellow book. I mean that pizza could have been Thai fusion for all I knew.
Honestly and for real, it took 114 pages before anything other than the entertaining dialog between restauranteurs, Brandon and Carlo was even remotely in my realm of interest. The pasta dough recipes are possibly on my radar since they are a but different than my own. After that, the pizza section finally got my star review out of the 1 territory. I am always down to try a new pizza dough out so, if it is phenomenal, this review could jump to 5 based on that alone. I will get back to you.
The bottom line is that unless you have a desire to make Duck Prosciutto or cook with pork collars, there isn’t much here that looks interesting (to me). I get it, these things are personal.
Being completely transparent, had the plastic not been on this cookbook, I may have snapped a photo of a total of two pages and placed this one back on the shelf. So, two stars for the 2 pages that I stuck a sticky note onto.
So yes, I got suckered in. I HAD to know what was inside. Because I an unfamiliar with the restaurant, Roberta’s, I didn’t even know what ethnic food group was going to surprise me inside this yellow book. I mean that pizza could have been Thai fusion for all I knew.
Honestly and for real, it took 114 pages before anything other than the entertaining dialog between restauranteurs, Brandon and Carlo was even remotely in my realm of interest. The pasta dough recipes are possibly on my radar since they are a but different than my own. After that, the pizza section finally got my star review out of the 1 territory. I am always down to try a new pizza dough out so, if it is phenomenal, this review could jump to 5 based on that alone. I will get back to you.
The bottom line is that unless you have a desire to make Duck Prosciutto or cook with pork collars, there isn’t much here that looks interesting (to me). I get it, these things are personal.
Being completely transparent, had the plastic not been on this cookbook, I may have snapped a photo of a total of two pages and placed this one back on the shelf. So, two stars for the 2 pages that I stuck a sticky note onto.
Displaying 1 of 1 review