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Dining by Rail: The History and Recipes of America's Golden Age of Railroad Cuisine

Dining by Rail: The History and Recipes of America's Golden Age of Railroad Cuisine - Paperback

by James D. Porterfield
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Availability:In StockContributor:James D. PorterfieldPublish date:1998-05-15Pages:408
Languages:EnglishPublisher:St. Martin's GriffinISBN-13:9780312187118ISBN-10:312187114UPC:9780312187118Book Category:CookingBook Subcategory:Regional & Ethnic, Methods, HistoryBook Topic:American, QuantitySize:8.90 x 6.90 x 1.00 inchesWeight:1.45Product ID:SCRNNBDYC4

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.

Languages:EnglishPublisher:St. Martin's GriffinISBN-13:9780312187118ISBN-10:312187114UPC:9780312187118Book Category:CookingBook Subcategory:Regional & Ethnic, Methods, HistoryBook Topic:American, QuantitySize:8.90 x 6.90 x 1.00 inchesWeight:1.45Product ID:SCRNNBDYC4
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.

Publisher: St. Martin's Griffin

Contributor(s)

James D. Porterfield

Author

James D. Porterfield

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