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Dining by Rail: The History and the Recipes of America's Golden Age of Railroad Cuisineby James D Porterfield
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.
"Dining by Rail" recaptures the history and spirit of an era and offers absorbing details and sumptuous recipes to readers with an interest in railroads and Americana. 150 photos.
The History and Recipes of America's Golden Age of Railroad Cuisine
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.
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