☆ Carlo Mirarchi, Brandon Hoy, Chris Parachini, Katherine Wheelock ☆
| #150443 in Books | Clarkson Potter | 2013-10-29 | 2013-10-29 | Original language:English | PDF # 1 | 10.32 x1.29 x8.31l,2.85 | File Name: 0770433715 | 288 pages |
||0 of 0 people found the following review helpful.| Excellent|By Rune K.|This is one of the most readable and useful books on cooking in my library. Mirarchi's pasta dough and pizza receipts are honest and excellent, and the book as a whole is admirably unpretentious.|0 of 0 people found the following review helpful.| Brilliant|By Aubrey and Zulayla|It's like the momofuku book
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-ra...
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