Jorgensen, Katrina. Ball Park Eats.

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

Jorgensen, Katrina. Ball Park Eats.

Jorgensen, Katrina.  Ball Park Eats.  Capstone Publishers  2016  144p   $15.95  ISBN 978-1-62370-647-0  ms/hs     Nonfiction  VG   

This fun cookbook features 73 ball parks in both the American League and the National League, and the concession foods most famous to each one. Recipes for the concession foods and beverages follow. A brief description and statistics about each ball park are also included.

The visual appeal of the book is as wonderful as the information and fabulous recipes. This book explodes with bright colors and the cover art screams “pick me up.” There are full-color photographs of each ball park and of the concession foods it features. This entertaining book will appeal to readers.

Summary: This cookbook features 73 ball parks in both the American League and the National League, and the concession foods most famous in each one.  It includes recipes and provides a brief description and statistics about each park.
     

Cookbooks, Baseball                             --Virginia McGarvey

Jorgensen, Katrina. Ballpark Cookbook: The National League.

Jorgensen, Katrina.  Ballpark Cookbook: The National League.  Capstone Publishers  2016  64p  $23.49  ISBN 978-1-4914-8233-9  Series: Ballpark Cookbooks  all ages  Nonfiction      VG-BN

Stadium food is not always the healthiest option, but the recipes in this cookbook will inspire baseball fans of all ages to try their hand in the kitchen. Ballpark Cookbook includes recipes from around the National League, from various types of hotdogs and fries to toasted ravioli (St. Louis) 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, 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: A collection of recipes from Major League Baseball stadiums.

Cookbooks, Baseball                       --Pennucci, Stephanie

Brash, Lorna. Professor Cook’s Mind-Blowing Baking.

Brash, Lorna.  Professor Cook’s Mind-Blowing Baking.  Enslow      2013  32p   ISBN 978-0-7660-4303-9  elm/ms      E-BN  Nonfiction 

The kitchen is one of the best science labs in the world. We never think of it as science, but all the ingredients used in recipes cause reactions and change during the cooking stage when heat is applied.  This is also a basic fact of science experiments: when you mix chemicals together there are always reactions, and if you use heat, that can cause another reaction with quite different results.

The first example is the recipe for crimson velvet whoopie pies.  The whoopie pies use flour, butter, sugar, eggs, buttermilk, and other ingredients, but the red color in the pies comes from the food coloring agent cochineal, or red food coloring.  Cochineal is a chemical extract made from beetles!  However, this is too simply said; you must read the scientific explanation to truly understand how it works.

Each recipe has an interesting “science bit” that will catch children’s attention even as they prepare the recipe.  Who says science isn’t fun?  This book will prove that there is a lot of science in the kitchen.  The recipes are easy to follow, with plenty of pictures and directions as well as fun facts. There are eleven fun recipes to make with children and to use as science projects.

The book includes a glossary, an index and useful web sites.  This series will create an interest in science as children learn that science is all around us and that it can be fun to learn how it is used in the kitchen to make delicious food.  Other books in the series include Professor Cook’s Dynamite Dinners, Professor Cook’s Fruity Desserts, and Professor Cook’s Smashing Snacks.

Summary: Science in the kitchen is what this book is all about.  Every recipe has a “science bit” that connects the cooking with the basics of science.              

Cookbooks, Science                                                --Magna Diaz

Rau, Dana Meachen A Teen Guide to Creative Delightful Dinners

Rau, Dana Meachen  A Teen Guide to Creative Delightful Dinners         

Compass Point Books/Capstone      2011   64p     25.49  978-0-7565-4408-9           

ms/hs             Teen cookbooks   VG

Recipes along with nutritional information geared to pre-teens and

teens interested in cooking. Beginning with consumer and nutritional information,

this book then provides seventeen recipes that students can prepare. Each recipe

is colorfully illustrated (in it’s final form) and broken down into ╘food stuff╒,

╘kitchen gear╒, and ╘prep steps╒. Throughout the book there are added tidbits

about ingredient substitutions, vegetarian alternatives, the value of various

ingredients, and advanced preparations.  This set is complete in 4 titles and if

the other titles are of the same quality, would be a worthwhile but not

mandatory addition to any secondary or public libraries.           Fisher, Lynn