“The Red Cat Cookbook,” by Jimmy Bradley and Andrew Friedman (Clarkson Potter, $35)
The much-loved Red Cat is one of New York’s most celebrated neighborhood restaurants, attracting weekly visits from locals and across-towners for its straightforward, simple, elegant comfort food.
Finally, Jimmy Bradley, the able chef, shares some of his best-loved recipes in the new Red Cat Cookbook, which features such tempting dishes as pan-fried artichokes with lemon and parmesan, tomato-bread soup and mustard-crusted trout.
Some recipes call for too-hard to find products, such as skate wing and semi- boned poussins, and few among us will have the chutzpah to tackle a Lobster Thermidor, but the bulk of the book contains accessible, promising recipes. The Tuscan Pork Loin and Roasted Manila Clams preparations are standouts.|Tucker Shaw
