Jersey diners / Peter Genovese.

Format:

Book

Author/Creator:

Genovese, Peter, 1952-

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Diners (Restaurants)--New Jersey.

Diners (Restaurants).

New Jersey.

Penn Provenance:

Blank, Fritz (bookplate) (donor) (Blank Collection copy)

Physical Description:

viii, 242 pages, 24 unnumbered pages of plates : illustrations (some color) ; 21 x 26 cm

Place of Publication:

New Brunswick, N.J. : Rutgers University Press, [1996]

Summary:

There is nothing more "Jersey" than a diner. There are more diners than in any other state. No one in the Garden State lives far from one; diners exist in fully half of New Jersey's 567 municipalities. On top of that, two of the three remaining diner manufacturers are located in New Jersey. Peter Genovese spent a year visiting every diner in the state. The result of this extensive research is a funny, revealing book about a beloved American institution. This book answers your questions: Where and how did diners start? Who invented eggs served in a skillet? Why are diners so popular, twenty-four hours a day? And, most important, which one has the best French toast? Jersey Diners is a book packed with diner facts, diner trivia, and stories about the people who work and hang out in diners.

Local Notes:

Blank Collection copy has dust-jacket retained.

Blank Collection copy has bookplate of Chef Fritz Blank.

ISBN:

0813523508

OCLC:

34598168