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The Red Cat Cookbook: 125 Recipes from New York City's Favorite Neighborhood Restaurantby Jimmy Bradley
Synopses & Reviews
Jimmy Bradleys inviting and spirited take on food comes alive every night at The Red Cat, a convivial American restaurant that has anchored New York Citys Chelsea district since 1999. As the New York Times put it, “Its 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 Bradleys straightforward, thoroughly satisfying, and fun-to-read first cookbook.
In Bradleys 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 surprisingand surprisingly deliciouspeach 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 recipesits Bradleys unique take on feeding loved ones and making guests feel at home, and its for everyone who wants home to be as warm and welcoming as The Red Cat.
"Bradley, owner of Manhattan's Red Cat restaurant, provides a new twist on familiar dishes in this delightful collection. Compiled for home cooks, the book offers an unlikely synthesis of the Italian-American classics Bradley grew up on and the down-to-earth sensibility of his native New England. He tweaks the classics enough that they are fresh but still recognizable, offering simple, big-flavored dishes that can be prepared with relative ease, such as Osso Buco with Saffron Couscous and Escarole and New England Fish Chowder. Conventionally arranged, with starters, soups, pastas and risottos, main courses, vegetables, and desserts, recipes include headnotes that provide information about the dish, its backstory and tips for successful cooking. Bradley includes details on essential ingredients that he uses liberally: olive oil, lemons, Parmigiano-Reggiano, Pecorino Romano, olives, pepperoncini and red pepper flakes. He also advocates use of high-impact cooking techniques to enhance the ingredients' natural flavor and texture, such as the char of grilling or the crunch of frying. Notable recipes include Baked Fontina with Garlic, Olive Oil, and Thyme; Chicken, the Red Cat Way, with Lemon Sauce and Summer Vegetable Salad; Chanterelles with Capers; and Risotto Fritters. Recommended for all home cooks, this collection will add new life to much-loved but tired favorites. 65 color photos." Publishers Weekly (Copyright Reed Business Information, Inc.)
At New York City's Red Cat Restaurant, the Italian-American classics of chef Jimmy Bradley's childhood meet seaside New England accents and the creative energy of Manhattan. This book features 125 of those familiar yet fantastic recipes plus cooking tips and techniques. 65 color photos.
About the Author
Jimmy Bradley is a chef and owner of The Red Cat, The Harrison, and The Mermaid Inn restaurants in New York City.
Andrew Friedman has coauthored more than a dozen cookbooks and coedited the anthology Dont Try This at Home.
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