The Red Cat is the quintessential modern American restaurantcasual 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 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.
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