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.

"...mouthwatering...A sumptuous social history, complete with recipes." --Entertainment Weekly

"A wonderful book of interesting information and great food." --Merle Ellis, Host of "Cookin' USA," The Nashville Network

"Readers...may find this book fulfilling their wildest dreams...invaluable...For authentic American [cuisine] presented without campiness or apology, this is the source." --Publishers Weekly

"[A] loving look at dining cars, first-class meals, and the vanished romance of rail travel." --Beverly Bundy, Staff Writer, Fort Worth Star-Telegram

"...unique, practical and highly informative...Besides 150 priceless photographs, the book contains...simple and easy-to-follow recipes." --The Virginia Quarterly Review

"...an entertaining and scholarly book...eloquent." --John P. Hankey, Chief Curator, B&O Railroad Museum

"...fascinating...If you're a rail enthusiast who loves to cook, you'll be delighted." --The Milwaukee Journal

Publisher: St. Martin's Griffin

Pub date: 1998-05-15

Length: 408 pages