Dining by rail : the history and the recipes of America's golden age of railroad cuisine
"As those fortunate enough to have ridden the great passenger trains of America at their peak will attest, no part of the experience survives so vividly in the memory as that of a sumptuous meal in the dining car: crisp linen, polished silver, attentive service, the passing panorama of American life - all accompanied by great food. Dining by Rail tells how that experience was created, recapturing the lively history of eating on the train and presenting several hundred wonderful recipes that entertained and fortified the hungry traveler from coast to coast." "The year 1930 marked the high point of passenger food service as practiced by the great American railroads. Over 1,700 dining cars on 63 railroads served upwards of 80 million meals - nearly a quarter million meals each day - on steel wheels. And what meals they were! Among the award-winning dishes in Dining by Rail: Melon Mint cocktail on the Pennsylvania's Broadway Limited; Roquefort Dressing on the Great Northern's Salads; Fillet of Sole as You Like It from the Southern Pacific; Fresh Asparagus Delmonico on the Rock Island Rockets; Old-Fashioned Raisin Pudding from the Illinois Central; French Toast from the Santa Fe Super Chief." "Menus featured consistently unique items made of fresh, natural, native American ingredients available today in stores everywhere. The recipes require only ordinary kitchen tools, and because they were designed to be cooked quickly in a small kitchen, they allow today's cook to turn out a gourmet meal in record time - truly high-speed cuisine."
Print Book, English, 1993
1st ed
St. Martin's Press, New York, 1993