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Recipes from Roberta's Cookbook

Recipes from Roberta's Cookbook

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Published by The Recipe Club
Named “one of the most extraordinary restaurants in the country” by the New York Times, Roberta’s is the go-to spot for anyone who wants great food and a fun experience.
Finally, the chefs and owners share their recipes here in a book that will capture the exciting vibe of this one-of-a-kind destination restaurant.

Recipes featured in this excerpt:

- Margherita Pizza
- Fairy Tale Eggplant

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.
Named “one of the most extraordinary restaurants in the country” by the New York Times, Roberta’s is the go-to spot for anyone who wants great food and a fun experience.
Finally, the chefs and owners share their recipes here in a book that will capture the exciting vibe of this one-of-a-kind destination restaurant.

Recipes featured in this excerpt:

- Margherita Pizza
- Fairy Tale Eggplant

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.

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Categories:Types, Recipes/Menus
Published by: The Recipe Club on Aug 16, 2013
Copyright:Attribution Non-commercial

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11/01/2013

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