The Union Pacific Railroad's dining
cars were renowned for their service and food quality. The UP'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 UP's Dining Car Cook Book and Service Instructions dates
from circa 1955, after the Milwaukee Road began handling UP trains
between Chicago and Omaha. It is reproduced from an original copy in The
Garbely Publishing Company's collection, which includes updates through
the end of UP passenger service in 1971. From uniquely exotic 1950s
recipes to those that are familiar to the modern reader, this book
contains hundreds of recipes that were originally prepared aboard a UP
dining car, including sauces, salads, sandwiches, entrees, sides, and
desserts.
Simplicity was key aboard a rolling
kitchen with limited space and ingredients, and the UP'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.
