The Red Cat Cookbook: 125 Recipes from New York City's Favorite Neighborhood Restaurantby Andrew Friedman, David Sawyer (Photographer), Jimmy Bradley
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.
- Crown Publishing Group
- Publication date:
- Product dimensions:
- 7.87(w) x 9.84(h) x 1.01(d)
Read an Excerpt
Quick Sauté of Zucchini with Toasted Almonds and Pecorino
We’ve served this dish at The Red Cat since our first dinner back in 1999. It sums up a lot of what I think makes a dish comfortable to both cook and diner: a mere handful of ingredients, each contributing its own important flavor and texture; the whole thing held together with a fine extra-virgin olive oil. It’s that simple, but the flavor is very complex and complete.
1/4 cup extra-virgin olive oil, plus more for serving
1/4 cup sliced almonds
3 to 4 small zucchini, sliced lengthwise into 1/8-inch-thick slices, then crosswise into matchsticks (about 5 cups)
Freshly ground black pepper
4 ounces Pecorino Romano, thinly sliced into 12 triangular sheets with an old-fashioned cheese slicer or very sharp knife, or shaved into shards with a vegetable peeler
Divide the oil among 2 large, heavy-bottomed skillets and heat it over high heat. When the oil is hot but not smoking, add half of the almonds to each pan. Cook, tossing or stirring, until the almonds are golden brown, approximately 30 seconds. Add half of the zucchini to each pan and toss or stir to coat the zucchini with the hot oil, just a few seconds. Remove the pans from the heat, season with salt and pepper, and return to the heat for 30 seconds, tossing to distribute the seasoning.
Divide the zucchini and almonds among 4 warm salad plates, drizzle with extra-virgin olive oil, arrange the Pecorino sheets in a pyramid over each serving, and get it to the table while it’s still nice and hot.
Meet the Author
Jimmy Bradley is a chef and owner of The Red Cat, The Harrison, and The Mermaid Inn restaurants in New York City.
Andrew Friedman has coauthored more than a dozen cookbooks and coedited the anthology Don’t Try This at Home.
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