Thomas Greco & Karl Spence 176 pages hardcover
Passengers who dined on the Baltimore and Ohio during the heyday of American railroading received five_star service: white tablecloths, china, and silver; food cooked from scratch; and the undivided attention of skilled waiters. The B& O's cuisine won wide acclaim as the finest railway food in the country. Passengers enjoyed it as the slightly swaying dining car clicked along over the rails.Greco and Spence made a quest of uncovering the original sources of these recipes, revisiting America's first institutional cookbook, The Culinary Handbook, and researching the B& O's own specialty collections of the 1940s and 1950s, the Old Standard B& O Recipes and B& O Chef Notes. Along with the recipes, they supply captivating photographs of the dining cars, patrons, and staff; critical commentary describing the technical aspects of cooking on a moving train; examples of "service notes" used by chefs, stewards, and waiters; and a glossary of cooking terms."