It was only a matter of time, given all the hype and hoopla surrounding Roberta’s these days: Clarkson Potter will publish the restaurant’s first cookbook, scheduled to be published in fall 2013. (Which means the lead time for the cookbook is only slightly longer than the waiting list for a tasting-menu reservation at the restaurant.) The book, which Clarkson editor Emily Takoudes acquired and will oversee, will include 100 recipes (pizza, obvs, plus non-pizza stuff like cured meat, bread, market-driven dishes, etc.), stories about the people who make Roberta’s hum, and over 100 photos. The book is being put together by chef Carlo Mirarchi, Brandon Hoy, Chris Parachini, and writer Katherine Wheelock.