The Phoenicia Diner Cookbook

March 1, 2020

Phoenicia Diner owner Cioffi and chef Chris Bradley, assisted by food writer Sara B. Franklin, have put together a cookbook that showcases an American foodway: the roadside diner. After passing the diner that would become the Phoenicia many times, Cioffi found himself the owner almost by accident, yet the recipes clearly show the dishes are not accidental. Cioffi and Bradley strive not only to serve a variety of food at the Phoenicia but also to emphasize sourcing food and staff locally. Written in a down-to-earth style, the cookbook offers "comfort food" recipes both familiar (buckwheat pancakes, classic coleslaw) and unusual (kimchi bulgogi sandwiches). Aimed at the home cook, recipes feature easy-to-follow directions and commonly found ingredients. Throughout, the authors compliment their plans with folksy stories about the food and the diner itself. VERDICT This creative, yet approachable collection will satisfy both cooks and Americana fans nostalgic for diner cooking.--Ginny Wolter, Toledo Lucas Cty. P.L.

Copyright 2020 Library Journal, LLC Used with permission.

April 6, 2020
Cioffi, owner of the Phoenicia Diner, along with his chef, Bradley, and food writer Franklin, provide 85 recipes culled from the menu of his homey mainstay in New York’s Catskills. The fare includes traditional diner eats, Southern options reflecting Bradley’s upbringing, Mexican dishes from the restaurant staff, and a taste of Jewish cuisine. Sometimes the influences blend, as in the smoked trout bagels where a regional fish replaces the traditional salmon. Other “Breakfast All Day” choices range from simple classic buttermilk pancakes to the complex cider-braised duck and grits with brussels sprouts and butternut squash. For dinner, skirt steak is perked up with balsamic onions, and, in a shout-out to Greek diners, there are grilled lamb pitas. The authors provide lessons on Catskills history, covering topics like regional folk music, and the famous bungalows and resorts that gave rise to the borscht belt. Photographer Johnny Autry captures both lovely nature shots and mouth-watering meals, including a placid lake and a steaming mug of split pea soup. No diner cookbook is complete without a selection of pies for dessert—here the choices are chocolate-peanut butter, lemon meringue, and cranberry crumble. Diner aficionados will find comfort in these great make-at-home meals.