The Phoenicia Diner Cookbook: Dishes and Dispatches from the Catskill Mountains by Mike Cioffi and Chris Bradley and Sara B. Franklin

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Notes about this book

  • Laschnit23 on January 06, 2021

    Try the chocolate chip cookie recipe! The recipe makes giant cookies that are just as good when they come out of the oven as they are the next day. You will not be disappointed!

Notes about Recipes in this book

  • Brioche French toast

    • EmilyR on January 01, 2021

      Delicious and simple rendition of french toast. Aldi sells an excellent brioche loaf, which I toasted up in the oven before adding to the custard mix.

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  • ISBN 10 0525575138
  • ISBN 13 9780525575139
  • Published Mar 03 2020
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

85 comfort food recipes, including classic Americana dishes and reimagined favorites, from the celebrated Phoenicia Diner in New York's idyllic Catskill mountains

Just a few hours north of New York City, nestled in the picturesque Catskills, the Phoenicia Diner will take you back in time. It's a comforting respite that happens to serve the best pancakes you've ever had--and a damn good cup of coffee too.

In their debut cookbook, the Diner shares their approachable, comforting dishes that have made them a must-stop in the region, from "All Day Breakfast" dishes like Twice-Baked Potato Skillet and K-Town Shrimp and Grits to elevated classics such as Roasted Chicken with Tarragon-Honey Glazed Carrots and Chile-Braised Lamb Tostadas. The recipes reflect the Diner's multifaceted culinary approach: a mix of all-American diner classics, and Catskills-specific items that highlight indigenous ingredients of the region and the cultural groups that have left their mark on the region (Jewish, Irish, and Dutch). The cookbook is also a celebration of the region and includes rich essays on the activities and culture of the area, culling from both its complex and fascinating history and the revival that defines it today.

Most important, the food celebrates the long history of diners as cross-cultural scrambles of sorts, where hardworking cooks from all over the world have always worked the line side-by-side and left their culinary imprint. This is delicious, no-nonsense food. Whether you dish it up with a touch of salty service is up to you.

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