{"product_id":"from-the-dining-car-the-recipes-and-stories-behind-todays-greatest-rail-dining-experiences-9780312242015","title":"From the Dining Car: The Recipes and Stories Behind Today's Greatest Rail Dining Experiences","description":"\u003cp\u003e- Sweet and Spicy Alaska Spot Prawns - Autumn Pear Salad with Gorgonzola and Spiced Pecans - Chicken Breast Stuffed with Wild Mushrooms and Smoked Gouda - Bread Pudding with Butter Bourbon Sauce  Is this a menu from one of North Americas great restaurants? Yes and no. Its actually a menu from four of North Americas great restaurants  some of which whisk you along at speeds upward of eighty miles per hour. This enticing meal  just right for crisp fall weather and featuring the great foods of North America  comes straight from the dining car menus of four of the greatest trains traveling the rails today: The Midnight Sun Express  which travels through Alaska between Anchorage and Fairbanks (the prawns); The Belle Vista  which often takes diners through the Montana Rockies (the pear salad); The Spirit of Washington Dinner Train  which gives diners views of the Seattle skyline (the chicken breast); and My Old Kentucky Dinner Train  which travels the old Bardstown line and passes by the Jim Beam distillery (the bread pudding).  All across America  as trains speed through mountain passes  wend their way along the shores of crystal-clear lakes  and roll across blistering deserts  riders are enjoying some of the best that the North American table has to offer. Complete with serious wine lists  crisp table linens  heavy silverware  fine china  gleaming crystal  and impeccable service  these dining cars bring the age-old romance of dining well on a train into the twenty-first century.  Riders on the Napa Valley Wine Train can feast on California crab stacks  smoked Sonoma range chicken  and crme brulee  sip the local vintage and watch while small towns like Yountville roll by. Those waking up on the luxurious American Orient Express can watch everything from the autumn foliage of New England to the sun-basted Pacific Ocean surf pass by while enjoying fluffy omelets  freshly brewed coffee  pastries  and fruit juice.  James D. Porterfield  author of the now-classic Dining by Rail  takes readers into the kitchens and dining rooms of the great trains and rail cars  both public and private  to discover the secrets of the great railroad chefs. He talks to them about how they prepare meals that would be the envy of a conventional restaurant while working in a kitchen one-half or one-third the size.  Featuring more than two hundred recipes and just as many behind-the-scenes stories  James D. Porterfields From the Dining Car brings the food of the great trains from the dining car to your dining room table. All aboard!\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":45280140394549,"sku":"ByrdShop_0312242018","price":42.82,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/8139\/0901\/files\/9780312242015.jpg?v=1780622643","url":"https:\/\/atxbooks.com\/products\/from-the-dining-car-the-recipes-and-stories-behind-todays-greatest-rail-dining-experiences-9780312242015","provider":"ATX Books","version":"1.0","type":"link"}