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| The Red Cat Cookbook: 125 Recipes from New York City's Favorite Neighborhood Restaurant | 
 enlarge | Authors: Jimmy Bradley, Andrew Friedman
Publisher: Clarkson Potter
Category: Book
List Price: $35.00
Buy New: $23.10
You Save: $11.90 (34%)
New (6) Used (7) from $20.63
Avg. Customer Rating:  5 reviews
Sales Rank: 382982
Media: Hardcover
Number Of Items: 1
Pages: 256
Shipping Weight (lbs): 2.3
Dimensions (in): 9.6 x 7.6 x 1.1
ISBN: 1400082811
Dewey Decimal Number: 641.5
EAN: 9781400082810
ASIN: 1400082811
Publication Date: November 14, 2006
Availability: In stock soon. Order now to get in line. First come, first served.
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| Editorial Reviews:
Product Description
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 saute 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, aioli, 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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| Customer Reviews:
The Red Cat Cookbook February 12, 2008
0 out of 2 found this review helpful
I was very pleased with the service and the book
came to me in excellant condition
Great Italian Restaurant Food to Make in Your Own Kitchen! March 25, 2007
3 out of 18 found this review helpful
Neighborhood restaurants are always a favorite! Warm, friendly, inviting, and great food! The Italian-American foods are delish! If you want more pesto recipes, add Mary El-Baz's "Simply Elegant and Easy Pesto" to your bookshelf. There's a fantastic pesto made with pepperoncini that's just scrumptious on roast-beef or salami sandwiches!
Red Cat Cookbook February 21, 2007
6 out of 13 found this review helpful
Wonderful book, and easy to use for an average cook. Great food.
An absolute delight! February 6, 2007
18 out of 19 found this review helpful
If you're not in the neighborhood to enjoy the gourmet meals at the Red Cat resaurant, this cookbook is the next best alternative. Beautiful photographs and fresh writing make it a joy to peruse. The directions are clear and encouraging to even a novice cook like me. This is the only cookbook I own that I actually read from cover to cover. Try the green beans tempura--you'll be hooked forever. And if you're in NYC, the Red Cat is worth going out of your way for.
125 Recipies, But None that use Cats, Red or Otherwise December 5, 2006
26 out of 36 found this review helpful
My first thought on seeing this book was 'where ever can I find some red cats to cook?' But of course that's not what the book is about. It turns out that The Red Cat is a restaurant in Manhattan. Yet this is not a typical restaurant menu cookbook.
This is a cookbook that takes a lot of food tastes, primarily from the Eastern seaboard (think clam chowder), and Europe (think France, Italy, Germany) and presents them is a clear and easy to understand manner. Although it is not that big a book, it is abook that covers all aspects of a meal from finger foods at the start to home made ice creams at the end.
While a lot of the recipies have a down home simple aspect about them, many of them add higher end ingredients (lobster) and some very tasty sauces.
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