National Train Day Book Special: Dining By Rail: The History and Recipes of America’s Golden Age of Railroad Cuisine
Weekly Book Special: May 3rd-May 10th
UPDATE: This book is SOLD OUT. Sorry!
National Train Day, a coast-to-coast celebration of America’s love of trains, is this Saturday, May 8th. To commemorate, this week’s special is:
Dining by Rail:
The History and the Recipes of
America’s Golden Age of Railroad Cuisine
By James Porterfield (Hardcover, 384 pages, $35.00)
This book — half social history and half recipes — recaptures the history and spirit of the dining-car experience and serves up entertaining details and sumptuous foods to readers interested in railroads, food, or social history.
Railroad passenger food service peaked in 1930, when nearly 1 million meals were served daily. Recipes for over 325 meals from nearly 50 railroad lines can be prepared quickly at home and in small kitchens. More than 150 illustrations.
Our favorite page is the history of the song “The Great Big Baked Potato.”
“Readers who sigh at the names “Super Chief” and “Zephyr,” and who remember the meal Cary Grant ate on the train in North by Northwest, may find this book fulfilling their wildest dreams,” writes Publisher’s Weekly. “For authentic American versions of lamb fricassee, deviled eggs and blancmange presented without campiness or apology, this is the source.”
For a lecture on railroad history, the University of Southern Mississippi made refreshments using recipes from this book.
Entry filed under: Book Specials. Tags: amtrak, baked potato, blanc mange, books, cary grant, chefs, cookbooks, cuisine, deviled eggs, golden age, golden era, history, hitchcock, illustrations, kitchen, lamb fricassee, meals, national train day, nonfiction, north by northwest, photos, porter, railroad, super chief, trains, travel, university of southern mississippi, usm, zephyr.