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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 Bradleyβs inviting and spirited take on food comes alive every night at The Red Cat, a convivial American restaurant that has anchored New York Cityβs Chelsea district since 1999. As the New York Times put it, βItβs 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.β Now you can enjoy the charm and the food of The Red Cat in your own kitchen, with Bradleyβs straightforward, thoroughly satisfying, and fun-to-read first cookbook.
In Bradleyβs cuisine, the Italian-American classics of his childhood meet sensible New England accents and the creative energy of Manhattan in dishes like a pristine sautΓ© of zucchini and toasted almonds topped with salty Pecorino Romano cheese; a surprisingβand surprisingly deliciousβpeach and pancetta risotto; or a lusty prime New York shell steak with Yukon Gold potatoes, fennel, aΓ―oli, 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 recipesβitβs Bradleyβs unique take on feeding loved ones and making guests feel at home, and itβs for everyone who wants home to be as warm and welcoming as The Red Cat.
 Media BuzzMartha Stewart - August 29, 2008
Early Show - November 21, 2006
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