Jorgensen,
Katrina. Ball Park Eats. Capstone Publishers 2016
144p $15.95 ISBN 978-1-62370-647-0 all ages
Nonfiction VG-BN
Stadium food is not always the healthiest option, but the
73 recipes in this cookbook will inspire baseball fans of all ages to try their
hand in the kitchen. This book includes recipes from around the Major League, from
various types of hotdogs and fries to toasted ravioli (St. Louis), Maryland
crab-cake sliders (Baltimore), and shrimp po-boy with sweet ‘n’ spicy coleslaw
(Atlanta). Desserts are also included, with Cincinnati’s colossal cookie
sundae, Pittsburgh’s peanut-butter fudge, Toronto’s apple blondies with maple
glaze, and Colorado’s chocolaty berry kabobs. A variety of drinks is featured, from
smoothies to lemonade to milkshakes. The recipes are easy to make, with
step-by-step directions. A brief history of each stadium is included, as well
as sidebars on players’ food superstitions, baseball trivia, and food facts.
This cookbook is fun for all ages.
Summary: Ball
Park Eats is a collection of recipes from Major League Baseball stadiums.
Cookbooks, Baseball
--Stephanie
Pennucci
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