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Roberta's Cookbook [Englisch] [Gebundene Ausgabe]

Carlo Mirarchi , Brandon Hoy , Chris Parachini , Katherine Wheelock
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29. Oktober 2013
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.

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  • Gebundene Ausgabe: 288 Seiten
  • Verlag: Clarkson Potter (29. Oktober 2013)
  • Sprache: Englisch
  • ISBN-10: 0770433715
  • ISBN-13: 978-0770433710
  • Größe und/oder Gewicht: 25,9 x 20,8 x 3,1 cm
  • Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen  Alle Rezensionen anzeigen (1 Kundenrezension)
  • Amazon Bestseller-Rang: Nr. 22.235 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

Mehr über den Autor

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Über den Autor und weitere Mitwirkende

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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In diesem Buch (Mehr dazu)
Ausgewählte Seiten ansehen
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis
Hier reinlesen und suchen:


4 Sterne
3 Sterne
2 Sterne
1 Sterne
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Die hilfreichsten Kundenrezensionen
5.0 von 5 Sternen So macht man Pizzas und nicht anders. 13. Juni 2014
Format:Gebundene Ausgabe|Verifizierter Kauf
Der Rezept für Pizzas wurde von Italo-Amerikanern aus New York erfunden.
Das erklärt wahrscheinlich warum die Pizzen in diesem Kochbuch so göttlich schmecken.
Wir kaufen keine Pizza mehr in Restaurants. Dank dieses Kochbuches schmecken unsere Pizzen viel besser. UND sie kosten auch weniger.

Cheers Roberta’s for unveiling one NYC most desirable secrets.
War diese Rezension für Sie hilfreich?
Die hilfreichsten Kundenrezensionen auf (beta) 4.4 von 5 Sternen  21 Rezensionen
14 von 15 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Authentic recipes straight from the source 18. November 2013
Von Ali Julia - Veröffentlicht auf
Format:Kindle Edition
There are some cookbooks that draw me in immediately. This is one of them. Just about every recipe has a photo of the finished dish right next to the recipe. The recipes fit on one page or two open pages so you don't have to flip a page as you cook. The left side of the page lists ingredients and the right hand side containing the instructions. The instructions are not just instructions what to do with the food but also how to select the perfect ingredient (time of the year, ripeness, etc).

As I read the recipes I could hear my grandmother talking about cooking, the recipes are conversational, friendly, warm. For example, the fairy tale eggplant recipe start this way "The only way to screw up this dish is to use garden-variety eggplants...." The apple burrata goes like this "At the restaurant, the process of choosing apples for this dish is intense. We are pretty sure it's as intense as a Senate confirmation hearing..." The history of Roberta's restaurant is woven through the recipes. I thought it was very well done and enhanced how I related to the recipes.

The book contains a large number of pizza recipes, but this is not just a pizza recipe book. The book has vegetable recipes, pasta, seafood, meat and desserts. Some recipes use hard to get Italian ingredients and at the end of the book there is a section called "Sources" which gives suggestions on where to obtain them.

I have tried several recipes (Diver scallops in plum juice, Quince Gingerbread) and I found the recipes easy to follow and the dishes came out as good as I hoped from the description. I received this book from the publisher and I have really enjoyed reading it and trying the recipes. If you like Italian cooking these recipes come straight from the source. Buon appetito!

Ali Julia review

The food
8 von 10 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Reminds me of the Momofuku's book in the very best way. 7. November 2013
Von Ohn Ho - Veröffentlicht auf
Format:Gebundene Ausgabe
Been curious about Roberta's since I've been listening to Cooking Issues podcast, so I decided to pick it up since the show makes it seem like Xanadu. For some reason, I thought it was going to be JUST a pizza book, but it's filled with inventive, inspirational recipes, which most of them, I'll be able to cook at home. (Some recipes call for a juicer or harder to source ingredients.) Some of the exotic (to me) ingredients, ideas and irreverence is reminiscent of Chang's book. I've had it for only a week and have read it from cover to cover. Only bummer is the red ink is starting to show wear on the cover, but I suppose it'll show that I've been using it again and again.
3 von 4 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Have you been to Roberta's? 11. Februar 2014
Von ARUSS - Veröffentlicht auf
Format:Gebundene Ausgabe|Verifizierter Kauf
Carlo has made a beautiful place to enjoy in Bushwick. The night I went saw three TV chefs, 2 actors. But this is not because it is cool place to go it is great food. PBR in hand and a pizza and some sides. What fun and the cookbook shares the how and why and fabulous menu items
6 von 9 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Fantastic - original...for a cookbook 30. Dezember 2013
Von Daniel P. Kalb - Veröffentlicht auf
Format:Gebundene Ausgabe
I got this book as a gift from someone who has been to the restaurant and loved it. I was intrigued by the illustrations so I began reading the actual "story" and quickly finished the book, occasionally looking at some of the recipes. It was a great story; well written and matched equally with pictures and illustrations to entertain and teach. And now that I think I understand how to make a great pizza dough I can't wait to try as many of these recipes as I can...provided I'm able to attain some of the obscure ingredients. Cookbooks are often tedious and pretentious, this one stole the show and exhibited the unique personality I expect you'd find at the restaurant. I've not been to Roberta's, yet, but I feel as though I have!
6 von 9 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen If you want to make better pizza at home, you need this cookbook 7. Januar 2014
Von Urban Fantasy Fan - Veröffentlicht auf
Format:Kindle Edition|Verifizierter Kauf
As someone who tends to buy cookbooks with great intentions and then watches them stack up, I've tried to curb my tendency to buy more. However, this is a keeper. Simply by using their techniques to slap out the pizza dough, I've already upped my home pizza game. But this is so much more than a pizza cookbook. Wow. These guys are not pretentious but they know how to cook. I can't wait to make my own English muffins and fifteen other recipes in this one. Great job Roberta's!
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