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In years past, meals served on railroad dining cars were prepared on site by chefs. The meals themselves were comparable to those in the countries finest restaurants and just as much attention to detail was placed on the dinnerware that it was served on. In American Railroad China there are over 100 images from the Christopher Transportation China Collection and includes a variety of recipes that were actually used by the railroads. Also included are essays by the following: Richard W. Luckin, an expert on railroad china; Jay W. Christopher, the owner of this rare china collection; Gregg Hertzlieb, director of the Brauer Museum of Art at Valparaiso University. Softcover, 72 pages.
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