Dining Aboard The Water Level Route

Publisher: The Garbely Publishing Company
Released: coming November 2024
Pages: 288
Format: 6"x9" spiral bound softcover
ISBN: 979-8-9898683-7-7

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.