Dining on the B&O

Recipes and Sidelights from a Bygone Age
Erscheinungsjahr 2009
ISBN: 978-0-8018-9323-0
Verlag: Johns Hopkins University Press

Buch, Englisch, 208 Seiten, Format (B × H): 216 mm x 213 mm, Gewicht: 703 g

Third Place, Nonfiction Jacket Design, 2010 New York Book Show, Bookbinders' Guild of New York

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.

Captivated by the romance of the subject, Thomas J. Greco and Karl D. Spence combine many of the B&O's best recipes with historical photos to capture the elegance and charm of the dining car experience.

Greco and Spence made a quest of uncovering the original sources of these recipes, revisiting America’s first institutional cookbook, The Culinary Handbook, by Charles Fellows, and researching the B&O’s own specialty collections of the 1940s and 1950s, the Old Standard B&O Recipes, What’s Cooking on the B&O? and B&O Chef's Notes. Along with the original recipes and modern interpretations, they supply captivating photographs of the dining cars, patrons, and staff; 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.

With Dining on the B&O, Greco and Spence preserve for future generations the singular experience of dining in high style on this iconic railway. The recipes collected here invite readers to prepare the dishes enjoyed by thousands of rail passengers in years gone by. Just open the book and start cooking the B&O way!

Autoren/Hrsg.

Greco, Thomas J

Spence, Karl D

Fachgebiete

• Sozialwissenschaften Sport | Tourismus | Freizeit Kochen, Essen, Trinken
• Geisteswissenschaften Geschichtswissenschaft Weltgeschichte & Geschichte einzelner Länder und Gebietsräume Geschichte einzelner Länder Amerikanische Geschichte
• Technische Wissenschaften Verkehrstechnik | Transportgewerbe Schienenfahrzeugtechnik und -gewerbe
• Geisteswissenschaften Geschichtswissenschaft Geschichtswissenschaft Allgemein

Inhaltsverzeichnis

Foreword by William F. Howes, Jr.
Preface
Introduction: Cooking the B&O Way
Sources of B&O Recipes
A Word about the Recipes in This Book
Recipes
Appetizers, Snacks, Drinks, Fritters, and Sandwiches
Salads and Dressings
Soups
Baked Goods
Beef Dishes
Chicken Dishes
Other Meat Dishes and Stuffings
Fish and Seafood Dishes
Vegetable and Pasta Dishes
Desserts and Pie Crust
Breakfast Dishes
Egg Dishes
Sauces
A Baltimore and Ohio Culinary Glossary
Bibliography
Index

Über Autor(innen)

Spence, Karl D
Karl D. Spence is a retired naval reserve commander and federal safety and health manager.

Greco, Thomas J
Thomas J. Greco worked for 13 years on the Missouri Pacific Railroad.

Thomas J. Greco worked for 13 years on the Missouri Pacific Railroad. Karl D. Spence is a retired naval reserve commander and federal safety and health manager.