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