Roberta's Cookbook
Carlo Mirarchi · Brandon Hoy · Chris Parachini · Katherine Wheelock
2013年10月 · Clarkson Potter
4.5star
4 件のレビューreport
電子書籍
288
ページ
family_home
利用可能
info
report評価とレビューは確認済みではありません 詳細
この電子書籍について
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.
評価とレビュー
4.5
4 件のレビュー
著者について
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.
この電子書籍を評価する
ご感想をお聞かせください。
読書情報
スマートフォンとタブレット
Android や iPad / iPhone 用の Google Play ブックス アプリをインストールしてください。このアプリがアカウントと自動的に同期するため、どこでもオンラインやオフラインで読むことができます。
ノートパソコンとデスクトップ パソコン
Google Play で購入したオーディブックは、パソコンのウェブブラウザで再生できます。
電子書籍リーダーなどのデバイス
Kobo 電子書籍リーダーなどの E Ink デバイスで読むには、ファイルをダウンロードしてデバイスに転送する必要があります。サポートされている電子書籍リーダーにファイルを転送する方法について詳しくは、ヘルプセンターをご覧ください。
