Dining by Rail : The History and the Recipes of America's Golden Age of Railroad Cuisine

Recaptures the history & spirit of the dining-car experience & serves up entertaining details & sumptuous foods to readers interested in railroads, food, or social history. The high point of railroad passenger food service was 1930 when the 1,742 railroad dining cars employed over 10,000 people to serve more than 800,000 meals each day to patrons, featuring unique menu items made of fresh, natural, & locally available ingredients prepared on the train. The book presents memories of those meals along with over 325 recipes that require ordinary kitchen tools & can be prepared quickly in small kitchens. More than 150 illustrations.Porterfield, James D. is the author of 'Dining by Rail : The History and the Recipes of America's Golden Age of Railroad Cuisine', published 2001 under ISBN 9780788195839 and ISBN 0788195832.