The Red Cat Cookbook

"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 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.