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Mohrbooks Literary Agency
Sebastian Ritscher |
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THE PHOENICIA DINER COOKBOOK
Chris Bradley Sara B. Franklin Mike Cioffi
Dishes and Dispatches from the Heart of the Catskill Mountains
85 downright delicious 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; 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); and dishes that carry with them a Southern drawl thanks to North Carolina-born chef, Chris Bradley. 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 importantly, 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.
Mike Cioffi is the creator and visionary behind the Phoenicia Diner. After a 30-year career building scenery for television and Broadway shows, he became interested in the restaurant world and in 2012 he and his family took a leap of faith when the Diner opened its doors.
Co-author Sara B. Franklin is a writer and a professor of food culture and history at NYU's Gallatin School for Individualized Study and the NYU Prison Education Program. She lives with her family in the Hudson Valley.
Chef Chris Bradley spent two decades cooking in some of the most renowned restaurants in New York and Washington, D.C., before moving to Upstate New York. He now lives with his family in the Hudson Valley.
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; 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); and dishes that carry with them a Southern drawl thanks to North Carolina-born chef, Chris Bradley. 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 importantly, 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.
Mike Cioffi is the creator and visionary behind the Phoenicia Diner. After a 30-year career building scenery for television and Broadway shows, he became interested in the restaurant world and in 2012 he and his family took a leap of faith when the Diner opened its doors.
Co-author Sara B. Franklin is a writer and a professor of food culture and history at NYU's Gallatin School for Individualized Study and the NYU Prison Education Program. She lives with her family in the Hudson Valley.
Chef Chris Bradley spent two decades cooking in some of the most renowned restaurants in New York and Washington, D.C., before moving to Upstate New York. He now lives with his family in the Hudson Valley.
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Book
Published 2020-03-03 by Clarkson Potter |