The Red Cat Cookbook

The Red Cat Cookbook

125 Recipes From New York City's Favorite Neighborhood Restaurant

Book - 2006
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Random House, Inc.
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.

Baker & Taylor
A collection of recipes furnishes a new approach to the Italian-American classics, with dishes, ranging from Tuscan pork loin with greens and pecorino to strawberry granita sundaes, that emphasize easy-to-find ingredients and basic cooking techniques.

& Taylor

A collection of tempting recipes from New York City's Chelsea district restaurant furnishes an innovative new approach to the Italian-American classics, with dishes, ranging from Tuscan Pork Loin with Greens and Pecorino to Strawberry Granita Sundaes, that emphasize easy-to-find ingredients, bold flavors, and basic cooking techniques. 25,000 first printing.

Publisher: New York : Clarkson Potter/Publishers, c2006
Edition: 1st ed
ISBN: 9781400082810
Characteristics: 256 p. : col. ill. ; 25 cm


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