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The chef-owner of two popular New York City restaurants—The Red Cat and The Harrison —Jimmy Bradley presides over neighborhood joints that have become destinations for guests from around the city, and the country. A purveyor of straightforward, occasionally irreverent, food and contagious conviviality, all of it wrapped up in an attitude-free package, Bradley has helped contemporary diners rediscover the intrinsic value of classic Mediterranean cuisine, reinterpreted for a modern American clientele. He and his recipes are regularly featured in The New York Times, Food & Wine, Bon Appétit, and other food publications, as well as on local and national television programs. His first cookbook, The Red Cat Cookbook, will be published by Clarkson Potter in fall 2006. |
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