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| Customer Reviews: | | Average Customer Review: ( 8 customer reviews )
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Most Helpful Customer Reviews
23 of 24 found the following review helpful:
An absolute delight! Feb 06, 2007
By Robyn Johnson
If you're not in the neighborhood to enjoy the gourmet meals at the Red Cat resaurant, this cookbook is the next best alternative. Beautiful photographs and fresh writing make it a joy to peruse. The directions are clear and encouraging to even a novice cook like me. This is the only cookbook I own that I actually read from cover to cover. Try the green beans tempura--you'll be hooked forever. And if you're in NYC, the Red Cat is worth going out of your way for.
29 of 39 found the following review helpful:
125 Recipies, But None that use Cats, Red or Otherwise Dec 05, 2006
By John Matlock
"Gunny"
My first thought on seeing this book was 'where ever can I find some red cats to cook?' But of course that's not what the book is about. It turns out that The Red Cat is a restaurant in Manhattan. Yet this is not a typical restaurant menu cookbook.
This is a cookbook that takes a lot of food tastes, primarily from the Eastern seaboard (think clam chowder), and Europe (think France, Italy, Germany) and presents them is a clear and easy to understand manner. Although it is not that big a book, it is abook that covers all aspects of a meal from finger foods at the start to home made ice creams at the end.
While a lot of the recipies have a down home simple aspect about them, many of them add higher end ingredients (lobster) and some very tasty sauces.
4 of 4 found the following review helpful:
Really Great Cookbook Nov 01, 2010
By The Art Farm
I cook a lot. And I buy a lot of cook books. I bought this on a whim --never heard of the restaurant. This book is a great find. The first recipe I tried was the bucatini. I have now made this recipe four times in the past 6 weeks. Fantastic flavors, and textures. Easy to find ingredients. Easy to make. Just a nice, simple creative dish. And a nice departure from everyday pasta recipes. (Also lends itself to the simple addition of other ingredients, for a different take on the same theme). The dish got me thinking that I needed to spend more time with this book, to see what else it had to offer. I tried the white button mushrooms, with anchovy, brushed with olive oil for a quick vegetable side dish with a steak. This was a simple dish to make, using common ingredients. The result was a 10. Great flavor. Again, a bit different. Anchovy flavor disappeared in the recipe. I wound up with a wonderful roasted flavor -- in minutes. (Will be trying the related recipe for the potatoes with anchovy, garlic, and capers). After going through a variety of recipes, I have grown more and more appreciative of the recipes in this book. I keep getting great results, using readily available ingredients, and usually uncomplicated preparations. The results are always exponentially greater than the sum of the parts. I find myself asking, why didn't I think of doing that before. Then I try the recipe. This book contains one wow after another. Considering the current pricing on this book it is an absolute bargain. Also, I would recommend this for serious cooks, and foodies, as well as intermediates or below. I have no problem spending two days on a recipe if it is worth the results, and am always intrigued by exotic and complicated preparations. Here you will be reminded that some of the greatest recipes come from ingenious combinations, a good understanding of food, and careful, but uncomplicated preparation. Nice to hit a culinary home run without two days of work once in a while! I have now done quite a few recipes from this book. The book earned a solid 10, several recipes ago, and it still has my attention. I am really liking this book.
 For special occasions Sep 29, 2010
By P. Stroud
I think most people who've purchased this cookbook are probably familiar with the restaurant in NYC. It was one of my favorite places to haunt when I lived there and the food was always fantastic. I purchased the book more from a nostalgia standpoint. I haven't cooked from it often simply because these are not typical weekday recipes. These take fancier ingredients and more time to prepare. I just don't typically go out and purchase lobster or calves liver. However it is a nice reference for making a restaurant quality meal at home, I especially loved the creamed red onions side dish. Who knew onions could be so delicious!
Love this cookbook Mar 12, 2010
By Katharine C. Garrison
"special K"
I love the restaurant, so was thrilled to find this cook book. Have tried several recipes and they're easy to follow and have always had great success - very unique recipes which are hits at dinner parties!
See all 8 customer reviews on Amazon.com
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