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

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

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Author: James D. Porterfield
Publisher: St. Martin's Griffin
Category: Book

List Price: $19.95
Buy Used: $4.41
You Save: $15.54 (78%)



New (16) Used (18) Collectible (1) from $4.41

Avg. Customer Rating: 5.0 out of 5 stars 8 reviews
Sales Rank: 127685

Media: Paperback
Number Of Items: 1
Pages: 400
Shipping Weight (lbs): 1.5
Dimensions (in): 8.9 x 7 x 1

ISBN: 0312187114
Dewey Decimal Number: 641.576
EAN: 9780312187118
ASIN: 0312187114

Publication Date: May 15, 1998
Availability: Usually ships in 1-2 business days
Condition: Visible shelf wear -- may have some notes/markings on pages

Customer Reviews:
Showing reviews 6-8 of 8
 « PREV  
1 2

5 out of 5 stars Railroad dining   February 1, 2006
I thought the book was well done. As a kid we took the train back and forth from North Dakota to Calif. I remember some of the best meals riding on the rails.


5 out of 5 stars The best history of railroad dining cars   June 14, 2002
 6 out of 7 found this review helpful

To those who travel by plane today "food service" is the stuff of jokes. If you love food and travel pick up this book. The railroad dining car was the best place to eat in town - whatever town it happened to be in at that moment!

You will find the recipes easy to use and interesting to explore. There are multiple recipes for French Toast - our family has come to use the Santa Fe recipe often.


5 out of 5 stars Great slice of American history   July 12, 2000
 29 out of 30 found this review helpful

Although my best friend called me a "weirdo" for reading this book, I'm glad I did.

"Railroad dining" may sound like arcane history, but there is a lot of information about general railroad history, design and maintenance in addition to the fascinating history of passenger service. George Pullman is now one of my heroes.

The recipes themselves are a fascinating look at what was "fancy" back in the early 1900's. Lots of game meat, fish, no vegetable or ethnic entrees. I'm not sure if I'll ever make anything out of this book, but some of them do look good.

If you're a railfan or a foodie (or both, like me), get this book. Very well researched and written.


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