Dining by rail
Subtitle: the history and the recipes of America's golden age of railroad cuisine
By: James D. Porterfield.
Edition: 1st ed.
Publisher: St. Martin's Press
Published: 1993
Place of publication: New York
Language: eng
Number of pages: 384
Subjects: Cookery, American; Railroads -- United States -- Dining-car service -- History
Notes: Includes bibliographical references (p. 367-372) and index.