Step aboard the elegant dining
cars of the legendary New York Central System and relive the golden age
of American train travel. This reproduction cookbook brings to life the flavors and sophistication that defined luxury rail dining, at a time when the
New York Central's well-trained chefs and waiters provided some of the
world's finest cuisine while rolling along steel highways between
Boston, New York, and Chicago. The recipes used to provide that
world-class service were thought to be lost to time until January 2023,
when a chance encounter led The Garbely Publishing Company to unearth a
rare original manuscript for the New York Central's full cookbook from
the late 1930s and early 1940s. The typewritten manuscript, perhaps the
only one still in existence today, also contains the handwritten notes,
alterations, and additions from an original New York Central dining car
inspector.
This 288-page spiral-bound book is
an exact reprint of that manuscript, with all of the original
handwritten notes lovingly reproduced. From uniquely exotic 1930s
recipes to the exacting specifications for the New York Central's famous
20th Century Salad Bowl, this book contains hundreds of recipes that
were originally prepared aboard NYC dining cars, including sauces,
salads, sandwiches, entrees, sides, and desserts. Step back in time to
dine aboard famous streamliners like the 20th Century Limited, the Empire State Express, and the James Whitcomb Riley, and enjoy everything from hearty
breakfasts to gourmet dinners and indulgent desserts. Each recipe is a
testament to the artistry and precision of the New York Central’s
celebrated chefs, the spirit of 1930s railroading, and the passengers who traveled in style. An
introduction with several cooking notes for modern chefs provides
historical context and vivid period-correct imagery of New York Central
dining operations.
Simplicity was key aboard a rolling
kitchen with limited space and ingredients, and the New York Central'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 the avid
culinary historian, the railroad enthusiast, or the passionate home cook
who wishes to discover the elegance of train travel, one delicious meal at a time.