by James D. Porterfield

Publisher: St. Martin's Griffin
Pages: 400
Format: 6.75"x8.75" softcover
ISBN: 978-0-312-18711-8

Model railroaders and social historians will find this detailed history of train dining fascinating. With 150 photographs and illustrations, the author takes the reader through the history of the dining car from its inception as an alternative to railroad station eateries. The book also contains 250 recipes from 48 railroad lines, featuring early 20th-century fare like Lobster Newburg (New York Central), Poinsettia Salad-(Merchant's Limited) and Baked Potato (Pennsylvania). For authentic American versions of lamb fricassee, deviled eggs and blanc mange presented without campiness or apology, this is the source.