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THE RED CAT COOK BOOK HAS ARRIVED
The Red Cat Cookbook – Available in stores today! The Red Cat Cookbook: 125 Recipes from New York City’s Favorite Neighborhood Restaurant. By Jimmy Bradley and Andrew Friedman. 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.
“Though Bradley certainly suffers no lack of prowess, his . . . menu is traditional and straightforward, the essence of home cooking.” —Food & Wine
“The vibe is hip and classy without being intimidating, and the food of executive chef and co-owner Jimmy Bradley is just terrific.” —Bon Appétit
“Jimmy Bradley, the cook’s cook! Jimmy can sling hash with the best of chefs, but that is the least of it. He is the chef other cooks aspire to be: cool, calm, poised, intelligent, and confident. Jimmy is unusually gifted: he has food rhythm, he can make food dance, and he can improvise. He is full of hidden surprises, unleashing them with full gale force. His cooking has no equal; it is unique.” —Jonathan Waxman, chef-owner of Barbuto
“Red Cat food sneaks up on you. It sounds simple. It looks simple. It is simple. But when you dig in, you’re instantly satisfied, not just by the flavors, but also by the thoughtfulness and creativity.” —Ed Burns
“I love The Red Cat not just because it’s a short walk from my home, meaning it really is my favorite neighborhood restaurant, but because everything on the menu reveals the deep love, wit, and imagination that Jimmy Bradley and crew bring to this delightful food. Even just reading the menu is delicious—I mean, Bacon Tempura! Nature’s perfect food, made even more perfect. That spirit pervades this long-overdue collection of recipes, which I am cooking my way through as fast as my friends and I can eat!” —Ted Allen, author of The Food You Want to Eat and coauthor of Queer Eye for the Straight Guy
“For proof of Jimmy Bradley’s ingenious ability to wrest great flavors from the most unassuming ingredients, look no further than his Quick Sauté of Zucchini with Almonds and Pecorino. I’ve tried, many times, to re-create this recipe at home. With The Red Cat Cookbook, I’ll no longer have any excuses!” —Kyle MacLachlan
“I’ve been frequenting The Red Cat since it opened because it makes you feel right at home. The book has that same kind of feeling, featuring rustic food with gutsy flavors, based on seasonal ingredients.” —Sara Moulton, author of Sara’s Secrets for Weeknight Meals
“In a city that has no shortage of dining experiences, Jimmy Bradley and The Red Cat stand out. The food is fresh and vibrant, yet so simple and straightforward.” —Jonathan Tisch, Chairman and CEO of Loews Hotels and author of The Power of We
“These recipes will quickly become standbys for home cooks, just as The Red Cat has for New Yorkers, providing comfort and delight in equal measure.” —Tom Colicchio, chef/restaurateur
“This book won’t take the place of a visit to the Cat, but it’ll definitely give you plenty of good food to cook until you get there.” —Colman Andrews, editor-in-chief of Saveur
“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
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