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125 Recipes from New York City's Favorite Neighborhood Restaurant
Clarkson Potter
November 2006
On Sale: November 14, 2006
256 pages
ISBN: 1400082811
EAN: 9781400082810
Hardcover
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Cookbooks
Jimmy Bradley’s inviting and spirited take on food comes
alive every night at The Red Cat, a convivial American
restaurant that has anchored New York City’s Chelsea
district since 1999. As the New York Times put it,
“It’s the exceedingly rare place where unabashedly hearty
preparations and ingredients meet seasonal produce and
whimsical flourishes, where comfort and classicism welcome
innovation without letting it run roughshod.” Now you can
enjoy the charm and the food of The Red Cat in your own
kitchen, with Bradley’s straightforward, thoroughly
satisfying, and fun-to-read first cookbook.
In
Bradley’s cuisine, the Italian-American classics of his
childhood meet sensible New England accents and the creative
energy of Manhattan in dishes like a pristine sauté of
zucchini and toasted almonds topped with salty Pecorino
Romano cheese; a surprising—and surprisingly delicious—peach
and pancetta risotto; or a lusty prime New York shell steak
with Yukon Gold potatoes, fennel, aïoli, and Cabernet. The
techniques are basic, not fussy; the ingredients
easy-to-find, not esoteric; the flavors bold, not flighty.
The Red Cat Cookbook is more than just a
collection of fabulous recipes—it’s Bradley’s unique take on
feeding loved ones and making guests feel at home, and it’s
for everyone who wants home to be as warm and welcoming as
The Red Cat.
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