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

The History and Recipes of America's Golden Age of Railroad Cuisine

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.

"...mouthwatering...A sumptuous social history, complete with recipes."--Entertainment Weekly

"A wonderful book of interesting information and great food."--Merle Ellis, Host of "Cookin' USA," The Nashville Network

"Readers...may find this book fulfilling their wildest dreams...invaluable...For authentic American [cuisine] presented without campiness or apology, this is the source."--Publishers Weekly

"[A] loving look at dining cars, first-class meals, and the vanished romance of rail travel."--Beverly Bundy, Staff Writer, Fort Worth Star-Telegram

"...unique, practical and highly informative...Besides 150 priceless photographs, the book contains...simple and easy-to-follow recipes."--The Virginia Quarterly Review

"...an entertaining and scholarly book...eloquent."--John P. Hankey, Chief Curator, B&O Railroad Museum

"...fascinating...If you're a rail enthusiast who loves to cook, you'll be delighted."--The Milwaukee Journal