Dining by Rail was published in 1993 by St. Martin’s Griffins, its author James D. Porterfield provides his book’s context as “The History and Recipes of America’s Golden Age of Railroad Cuisine.” The first half of the book provides an historical summary of dining on trains, the second half includes recipes from numerous railroads. Unlike hotel chefs the railroad chefs had to contend with cramped quarters that constantly rocked back and forth thereby creating a unique cooking environment, but those chefs performed and performed well creating signature dishes from simple to complex. Through food we can bring these railroads back to life and this cookbook provides some of those recipes. Remember the New York, New Haven, and Hartford Railroad (?) here you will find its old recipes for Chicken Cadillac, Creamed Shrimps and Oysters En Casserole, and Savory Mushroom Dressing. Or the PRR’s Baked Potato Pennsylvania and Pennepicure Pie a light raisin meringue dessert. Even a few recipes for The Reading Lines is included. Great book to check out. Perhaps host a dinner party with your railroad buddies.