As those fortunate enough to have ridden the great passenger trains of America at their peak will attest, no part of the experience survives so vividly in the memory as that of a sumptuous meal in the dining car: crisp linen, polished silver, attentive service, the passing panorama of American life - all accompanied by great food. Dining by Rail tells how that experience was created, recapturing the lively history of eating on the train and presenting several hundred wonderful recipes that entertained and fortified the ...
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As those fortunate enough to have ridden the great passenger trains of America at their peak will attest, no part of the experience survives so vividly in the memory as that of a sumptuous meal in the dining car: crisp linen, polished silver, attentive service, the passing panorama of American life - all accompanied by great food. Dining by Rail tells how that experience was created, recapturing the lively history of eating on the train and presenting several hundred wonderful recipes that entertained and fortified the hungry traveler from coast to coast. The year 1930 marked the high point of passenger food service as practiced by the great American railroads. Over 1,700 dining cars on 63 railroads served upwards of 80 million meals - nearly a quarter million meals each day - on steel wheels. And what meals they were! Among the award-winning dishes in Dining by Rail: Melon Mint cocktail on the Pennsylvania's Broadway Limited; Roquefort Dressing on the Great Northern's Salads; Fillet of Sole as You Like It from the Southern Pacific; Fresh Asparagus Delmonico on the Rock Island Rockets; Old-Fashioned Raisin Pudding from the Illinois Central; French Toast from the Santa Fe Super Chief. Menus featured consistently unique items made of fresh, natural, native American ingredients available today in stores everywhere. The recipes require only ordinary kitchen tools, and because they were designed to be cooked quickly in a small kitchen, they allow today's cook to turn out a gourmet meal in record time - truly high-speed cuisine. Dining by Rail also serves up the rich and colorful history of "the golden age of American railroading." Discover how railroads went from tolerating vendors hawkingsoot-covered hotcakes, eggs soaked in lime water, and gritty black coffee, to providing meals that won awards in international competition. Learn how chefs on forty-eight railroads prepared such unique and tasty dishes as canteloupe pie, cream of sweet potato soup, and a hot straw
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Seller's Description:
Book is in good condition. Minimal signs of wear. It May have markings or highlights but kept to only a few pages. May not come with supplemental materials if applicable.
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Very Good. Very Good condition. Very Good dust jacket. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp.
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Good. Shows minimal wear such as frayed or folded edges, minor rips and tears, and/or slightly worn binding. May have stickers and/or contain inscription on title page. No observed missing pages.
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Very Good in Good jacket. Size: 7 1/2" x 9 1/2"; VERY GOOD / DUST JACKET GOOD. 384pp. Signed by author on titlepage. Pages clean and binding solid. Dust jacket w minor wear.
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Near Fine in near fine jacket. Stated First Edition. c.1993. hardcover. 8vo. 384pp. Near Fine in Near Fine price-clipped dustjacket. Very light soil smudge to foredge, light wear to head of dustjacket spine. Inscribed by James D. Porterfield.
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Fair. May contain writing notes highlighting bends or folds. Text is readable book is clean and pages and cover mostly intact. May show normal wear and tear. Item may be missing CD. May include library marks. Fast Shipping.
