- STAFF PICKS
- GIFTS + GIFT CARDS
- SELL BOOKS
- FIND A STORE
This item may be
Check for Availability
Dining by Rail: The History and the Recipes of America's Golden Age of Railroad Cuisine
Synopses & Reviews
Dining by Rail is James D. Porterfield's book of history and recipes from America's golden age of railroad cuisine. Porterfield is a devotee of railroad history and a gourmet cook, and while preparing this book he sorted through 7,500 railroad recipes. Full of authentic menus and classic recipes like Lobster Newburg, deviled eggs and blanc mange, Dining by Rail is the book for anyone who has ever dreamed of returning to the days of glamorous travel.
Book News Annotation:
While food served in the dining cars of the great railroads may have lacked the excellence of a 4-star restaurant, the dining experience was unmatched. The scenery, eating en route, sitting with other passengers, all contributed to a delightful repast. Here is a history of railroad food and the development and operation of the dining car, and 200 pages of recipes.
Annotation c. Book News, Inc., Portland, OR (booknews.com)
The History and Recipes of America's Golden Age of Railroad Cuisine
Includes bibliographical references (p. 367-372) and index.
About the Author
James D. Porterfield is a devotee of railroad history and a gourmet cook. He sorted through 7,500 authentic railroad recipes while preparing this book. He lives and teaches in State College, Pennsylvania.
What Our Readers Are Saying