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Dining By Rail: The History and Recipes of America's Golden Age of Railroad Cuisine
Porterfield, James D.
Published by St. Martin's Griffin, 1998
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Dining by Rail is James D. Porterfield's book of history and recipes from America's golden age of railroad cuisine. Porterfield is a devotee of railroad history and a gourmet cook, and while preparing this book he sorted through 7,500 railroad recipes. Full of authentic menus and classic recipes like Lobster Newburg, deviled eggs and blanc mange, Dining by Rail is the book for anyone who has ever dreamed of returning to the days of glamorous travel.
About the Author: James D. Porterfield is a devotee of railroad history and a gourmet cook. He sorted through 7,500 authentic railroad recipes while preparing Dining By Rail. He lives and teaches in State College, Pennsylvania.
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Bibliographic Details
Title: Dining By Rail: The History and Recipes of ...
Publisher: St. Martin's Griffin
Publication Date: 1998
Binding: Paperback
Condition: Very Good