From the Dining Car: The Recipes and Stories Behind Today's Greatest Rail Dining Experiences
Praise for James D. Porterfield’sDining By Rail“The luxury of eating on trains has been captured in all it’s romantic glory... entertaining.”-The New York Times“Mouthwatering... A sumptuous social history, complete with recipes.”-Entertainment Weekly“A wonderful book, full of interesting information and great food.”- Merle Ellis, host of Cooking USA on 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,Fort Worth Star-Telegram“Unique, practical, and highly informative... Besides its 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 of the B&O; Railroad Museum“Fascinating... If you’re a rail enthusiast who loves to cook, you’ll be delighted.”-The Milwaukee Journal