The Pennsylvania Railroad's dining cars were renowned for their service and food quality. The PRR's well-trained chefs and waiters provided some of the world's finest cuisine while rolling along the eastern seaboard's steel highways. The procedures and, more importantly, the recipes used to provide that service were compiled into a single volume for the staff's reference and guidance on board the train.
This exact reprint of the PRR's Cooking and Service Instructions from April 1947 is a collaborative effort between the Friends of the Railroad Museum of Pennsylvania and The Garbely Publishing Company. From uniquely exotic 1940s recipes (like a chicken shortcake) to the exacting specifications for the PRR's famous club sandwich or renowned salad bowl, this book contains hundreds of recipes that were originally prepared aboard a PRR dining car, including sauces, salads, sandwiches, entrees, sides, and desserts.
Simplicity was key aboard a rolling kitchen with limited space and ingredients, and the PRR's signature dishes were designed to provide the flavor of a five-star restaurant with limited expense, time, and effort - all traits that translate well to home cooking! With many of the recipes written for cooking in bulk for a train full of passengers, this book also makes the perfect companion to any event from an upscale dinner party to a backyard barbecue. This historic book is a must-have for both the avid culinary historian and the casual railroad enthusiast.
Includes a portion chart, table of weights and measures, definitions of cooking terms and processes, main dishes, relishes, sandwiches, sauces, dressings, desserts, beverages, breads, etc.
The Garbely Publishing Company and Friends of the Railroad Museum of Pennsylvania, spiral bound softcover, 200 pages, small portrait format 6 x 9 in., Black and White text.
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