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There’s a reason it’s described as destination pizza. The New York Times called Roberta’s Pizza “one of the most extraordinary restaurants in the country.” Now, the Brooklyn pizza place that redefined the urban food landscape is releasing "Roberta's Cookbook," it's cookbook debut.

Get to know the hole-in-the-wall eatery—located in a concrete bunker in Bushwick—through the recipes, photographs, and stories that capture the experience of Roberta’s for those who haven’t been, and for those who’ve been too many times to count. Recipes featured in the book include the restaurant’s famous Margherita pizza, along with a mix of other dishes ranging from split pea soup with Benton’s Bacon to Poulet Rouge with Cabbage, Turnip, and Black Raddish.

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Reprinted with permission from Roberta's Cookbook by Carlo Mirarchi, Chris Parachini, Brandon Hoy, and Katherine Wheelock, copyright (c) 2013. Published by Clarkson Potter, a division of Random House, Inc.

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