The Phoenicia Diner Cookbook: Dishes and Dispatches from the Catskill Mountains
Mar 2020 · Sold by Clarkson Potter
Ebook
272
Pages
family_home
Eligible
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About this ebook
IACP AWARD FINALIST • 85 comfort food recipes, including classic Americana dishes and reimagined favorites, from the celebrated Phoenicia Diner in New York's idyllic Catskill mountains
Whether you're a local or just passing through, the revamped Phoenicia Diner is an irresistible must-stop in the region, beloved for its honest cooking that seamlessly combines the best of the classics (Classic Buttermilk Pancakes, Chicken with Chive-Buttermilk Dumplings) with the multifaceted way we love to eat today (Chile-Braised Lamb Tostadas, Cider-Braised Duck and Grits). In the Phoenicia Diner Cookbook, you'll find a roster of approachable, soulful dishes that are deeply delicious and full of life-satisfying abundance. “All Day Breakfast” recipes like a Twice-Baked Potato Skillet and gold standards with a twist, such as Roasted Chicken with Tarragon-Honey Glazed Carrots, are complemented by rich essays on the region's fascinating history and the revival that defines it today, creating an evocative love letter to both the area and disappearing diners everywhere.
Whether you're a local or just passing through, the revamped Phoenicia Diner is an irresistible must-stop in the region, beloved for its honest cooking that seamlessly combines the best of the classics (Classic Buttermilk Pancakes, Chicken with Chive-Buttermilk Dumplings) with the multifaceted way we love to eat today (Chile-Braised Lamb Tostadas, Cider-Braised Duck and Grits). In the Phoenicia Diner Cookbook, you'll find a roster of approachable, soulful dishes that are deeply delicious and full of life-satisfying abundance. “All Day Breakfast” recipes like a Twice-Baked Potato Skillet and gold standards with a twist, such as Roasted Chicken with Tarragon-Honey Glazed Carrots, are complemented by rich essays on the region's fascinating history and the revival that defines it today, creating an evocative love letter to both the area and disappearing diners everywhere.
About the author
Mike Cioffi is the creator and visionary behind the Phoenicia Diner. After a thirty-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.
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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