The Red Cat Cookbook: 125 Recipes from New York City's Favorite Neighborhood Restaurant by Jimmy Bradley and Andrew Friedman

  • Fried green beans with sweet hot mustard

    from The Red Cat Cookbook: 125 Recipes from New York City's Favorite Neighborhood Restaurant The Red Cat Cookbook by Jimmy Bradley and Andrew Friedman

    • Categories: Fried doughs; Canapés / hors d'oeuvre; Vegetarian
    • Ingredients: Dijon mustard; dry mustard; hot sauce; light soy sauce; honey; egg whites; club soda; green beans
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Notes about this book

  • Breadcrumbs on April 09, 2011

    The Cucumber, Watermelon & Fennel Salad w Ricotta Salata and Peach, Red Onion and Pecan Salad look fabulous!

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  • ISBN 10 1400082811
  • ISBN 13 9781400082810
  • Published Nov 14 2006
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Clarkson Potter

Publishers Text

"The Red Cat is the quintessential modern American restaurant - casual and fun but still a little elegant, with food that is familiar yet sophisticated. Jimmy Bradley brings that same spot-on sensibility to his cookbook, filled with delicious recipes for real home cooks." - John Willoughby, executive editor of Gourmet

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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