Roberta's Cookbook

<b>The Brooklyn destination the <i>New York Times</i> called &#147;one of the most extraordinary restaurants in the country&#148;&#151;which began as a pizza place and quickly redefined the urban food landscape&#151;releases its highly anticipated debut cookbook.</b><br>&#160;<br>When Roberta&#146;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&#146;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.&#160;The forces behind Roberta&#146;s&#151;chef Carlo Mirarchi and co-owners Brandon Hoy and Chris Parachini&#151;share recipes photographs and stories meant to capture the experience of Roberta&#146;s for those who haven&#146;t been and to immortalize it for those who&#146;ve been there since the beginning.