Dining by Rail (Porterfield)

James D. Porterfield Dining by Rail (1993) Just what it says: a brief history, with emphasis on the menus, the experience, and the operation of dining cars, followed by a selection of dishes served by various railroads in North America. The history is sound, the photos are poorly reproduced (this is a p/b version), and the recipes sound yummy. Not a book to read from cover to cover, but one to dip into, both for tidbits of history and reminiscence, and for the recipes. I hope Marie tries a few; I may have to learn to cook, however. As railroadiana, it’s very good. I can’t judge it as a cookbook, but it sounds luscious. *** (2001)