• Book cover of 'Dining By Rail' by James D. Porterfield, featuring a cream background, red and black typography, and an oval illustration of a red and yellow passenger train traveling through a mountainous landscape.
  • Back cover of the book 'Dining by Rail' by James D. Porterfield, showing review quotes, a small illustration of a vintage train engine, and publisher information.
  • A black-and-white historical photograph of Best Friend of Charleston from Dining by Rail showing an early passenger train with people on board traveling through a wooded area.
  • A printed page from the book, Dining by Rail showing several vintage railroad dining menus and cards, including one with a winter landscape illustration and text references to Chicago and Milwaukee & St. Paul Railway dining car menus from 1882 and 1899.
  • A page from the Dining by Rail book of a vintage magazine advertisement for Southern Belle passenger trains, featuring a large train illustration, a route diagram, passenger photos, and text about dining and service.
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St. Martin's Griffin

Dining by Rail by James D. Porterfield | St. Martin’s Press First Printing June 1998

Dining by Rail by James D. Porterfield | St. Martin’s Press First Printing June 1998

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AT A GLANCE

Title:
Dining by Rail: History and Recipes of America's Golden Age of Railroad Cuisine
Publisher:
St. Martin's Griffin
Style:
Railroad Dining Car Service
Author:
James D. Porterfield
Era:
Contemporary (Late 20th - Early 21st Century)
Date:
June 1998 | ©1993
Origin:
New York, USA
Dimensions:
7" x 9"
Condition:
Very Good | Like New
Cover:
Softcover
Pages:
384
ISBN:
9780312187118
Book genre:
Cookbook
Notes:
First Printing | St. Martin's Griffin

Discover historic railroad recipes & menus from America’s golden age of travel.

Step aboard America’s great passenger trains and experience the golden age of railroad dining, where crisp linen, polished silver, attentive service, and panoramic views accompanied meals of remarkable quality. Dining by Rail, written by James D. Porterfield, is the definitive history of railroad cuisine — a richly detailed blend of culinary heritage, authentic menus, and more than 325 classic recipes served on the rails from coast to coast.

Drawing from 7,500 original railroad recipes, Porterfield recreates the dishes that defined luxury travel in the early 20th century. The year 1930 marked the peak of American passenger food service: more than 1,700 dining cars on 63 railroads served 80 million meals annually — nearly a quarter‑million meals each day — all prepared in compact kitchens designed for speed, precision, and elegance. This volume features award‑winning dishes from legendary trains, including:

  • Melon Mint Cocktail – Pennsylvania Railroad’s Broadway Limited
  • Roquefort Dressing – Great Northern Railway
  • Fillet of Sole “As You Like It” – Southern Pacific
  • Fresh Asparagus Delmonico – Rock Island Rockets
  • Old‑Fashioned Raisin Pudding – Illinois Central
  • French Toast – Santa Fe Super Chief

Menus highlight fresh, native American ingredients and recipes engineered for efficiency — ideal for today’s home cooks seeking gourmet results with minimal equipment. Porterfield also chronicles the evolution of dining on the rails, from soot‑covered vendor fare to internationally award‑winning cuisine.

With over 150 illustrations, detailed railroad histories, and recipes indexed by both railroad and menu item, Dining by Rail is essential for collectors, culinary historians, and anyone captivated by the romance of vintage travel.

First Printing, St. Martin’s Press, June 1998. This copy is in very good to like‑new condition: clean, bright covers; tight binding; crisp pages; no writing noted; minimal shelf wear; and appears lightly used, if at all.

Author Biography

James D. Porterfield is a retired educator, author, and railroad history enthusiast known for his work on American railway heritage, culinary history, and religious studies. He served as the Director of the Center for Railway Tourism at Davis and Elkins College in Elkins, West Virginia. He is recognized as a devotee of railroad history and a gourmet cook, who meticulously researched thousands of authentic railroad recipes to create this landmark work. He lives and teaches in State College, Pennsylvania.

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Nostalgic Cookbooks: A Taste of Culinary History

Vintage cookbooks are highly sought after by collectors and home enthusiasts for their nostalgic appeal, unique retro recipes, and distinctive mid-century design. They make striking display pieces in kitchens, cafés, and on open shelving, combining visual charm with culinary history.

These cookbooks preserve the flavors, entertaining traditions, and food culture of their era—from molded salads and casseroles to early convenience food innovations. Unlike modern digital recipes, vintage cookbooks offer a tactile, authentic experience that connects readers to the past. Many feature handwritten notes, personal substitutions, and family cooking tips, making each copy a one-of-a-kind piece of culinary heritage

Collecting vintage cookbooks combines the joy of discovery with practical inspiration for modern cooking and entertaining. Whether hardcover first editions or charming vintage paperbacks, these books add character, warmth, and historical authenticity to any kitchen collection. Out-of-print titles, community-compiled spiral bounds, and promotional recipe pamphlets have become increasingly collectible as recipes migrate online.

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