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Cascade Canyon Winter Train
Durango & Silverton Narrow Gauge Railroad
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MILWAUKEE ROAD LOCOMOTIVES
- Volume Five -
Second Generation Six-Axle EMD & GE Locomotives plus Rebuilt SD10s, and Slug Sets
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This is the fifth volume in a series of books featuring an in depth look at the motive power of THE MILWAUKEE ROAD. Second Generation 6-axle EMD & GE locomotives, SD10 rebuilds, and Slug Sets are featured in this lavishly illustrat- ed title. See these locomotives at work across the vast sys- tem from photos by many superb rail photographers. There are hundreds of action and roster photos, all in full color— A Modelers Delight! —Limited Print Run / Don’t miss out!
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such as salmon and maple syrup. The idea was to present a menu with recipes from all decades and places in Canada. Besides the railway meals, we include dishes from CP and CN hotels in Banff, Winnipeg, and Toronto. Concerning specific ingredients, we tried to select meals with ingredients that are easily found at grocery stores, and the proportions were scaled for a family of four to six persons. Did you consider historical significance,
or focus on modern eating habits? 100 Years of Canadian Railway Recipes is a cookbook unlike any other. As its title sug- gests, it’s an historical work to recall dinner menus for passengers since 1913. The Cura- tor of the Museum, Jean Paul Viaud, provid- ed an original and very instructive preface about the origins and improvements of din- ners in North America since the 19th centu- ry. As a Museum, it was also important to re- late the subject of the cookbook to the material heritage the Museum is preserv- ing. I have selected some of the nicest pieces of china and silverware and included their photos with the recipes. You will also find archival material and pictures, modern and old, of passengers at mealtime. How did you handle selections in regard to place on the menu — salads versus entrées versus desserts, and the like?
In the cookbook diversity prevails — en-
trées, salads, sandwiches, breakfast dishes, meat, poultry, fish, seafood, vegetables and other side dishes, breads and desserts. There is also a variety of vegetarian dishes and meals made from game. We could have cho- sen to do otherwise, for example sorting
meals chronologically, or grouping them by company. But as we decided to present them so you can easily plan a complete five-course menu choosing from 90 different recipes. (Note: Recipes include both metric and Eng- lish quantities.) A Final Question: Trying to get at the motivation behind producing such a fine book, when something less visually stun- ning would have presented the content in a meaningful way, I asked:
How and why was the decision made to produce what is, even by high-end cookbook standards, a beautiful volume? Do you hope to recover the cost of the book through sales? Or is there a promotional value to producing such a grand book that exceeds the cost-vs- sales formula?
This cookbook is the main fundraising project for the Museum this year. The fact that it’s a high quality product with inter- esting content accounts for its popularity. All profits from the cookbook sales will be used for the preservation, conservation, re- search, exhibitions, education, and dissemi- nation of Canada’s railway heritage. Our ex- pectations for this project were high, but the positive response to it makes me think that we made a wise choice to invest so much in a cookbook!
Care for a sample? Something easy and delicious,
especially on a cold morning, preferably while gliding through a particu- larly remote area where the only evidence of the hand of man is the train you are on? Try Crumpets from Canadian National Rail- ways dining car Chef Fred Conway’s 1935 menu:
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Cascade Canyon Winter Train
Durango & Silverton Narrow Gauge Railroad
by Yard Goat Images
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