Ballpark Cookbook The American League: Recipes Inspired by Baseball Stadium Foods

by Katrina Jorgensen, Blake Hoena

Overview

Forget peanuts and Cracker Jacks! American League Ballparks now offer a dizzying array of edible options. These make-like stadium recipes give young chefs and sports fans a culinary road trip at home. From Chicago-style hot dogs at the White Sox’s U.S. Cellular Field to a mouthwatering Cuban sandwich at the Tampa Bay Rays’s Tropicana Field, these diamond dishes are perfect for any seventh-inning stretch. Produced in partnership with SPORTS ILLUSTRATED KIDS.

Product Details

ISBN-13:	9781491482322
Publisher:	Capstone
Publication date:	01/01/2016
Series:	Ballpark Cookbooks Series
Pages:	64
Product dimensions:	8.00(w) x 10.00(h) x 0.38(d)
Lexile:	1000L (what's this?)
Age Range:	9 - 14 Years

About the Author

Katrina Jorgensen is a graduate from Le Cordon Bleu College of Culinary Arts. She enjoys creating and sharing recipes with her friends and family. She lives in Rochester, Minnesota, with her husband, Tony, and dog, Max.

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Blake A. Hoena grew up in central Wisconsin, where he wrote stories about robots conquering the moon and trolls lumbering around the woods behind his parents house. He now lives in Minnesota and enjoys writing about fun things like history, space aliens, and superheroes. Blake has written more than fifty chapter books and dozens of graphic novels for children.

Table of Contents

East Division: Baltimore Orioles, Oriole Park at Camden Yards; Boston Red Sox, Fenway Park; New York Yankees, Yankee Stadium; Tampa Bay Rays, Tropicana Field; Toronto Blue Jays, Rogers Centre — Central Division: Chicago White Sox, U.S. Cellular Field; Cleveland Indians, Progressive Field; Detroit Tigers, Comerica Park; Kansas City Royals, Kauffman Stadium; Minnesota Twins, Target Field — West Division: Houston Astros, Minute Maid Park; Los Angeles Angels of Anaheim, Angel Stadium of Anaheim; Oakland Athletics, O.co Coliseum; Seattle Mariners, Safeco Field; Texas Rangers, Globe Life Park in Arlington.

Interviews

Chef Katrina Jorgensen; make-like recipes from 30 Major League baseball stadiums; great for baseball fan and food fans!

Editorial Reviews

04/01/2016
Gr 6 Up—Readers will say yes to learning how to make crab-cake sliders like they do at Baltimore's Camden Yards, yes to pineapple salsa to go with the Caribbean rice bowl while watching the San Francisco Giants play, and yes to the gravy-drenched combination of cheese curds and french fries known as poutine in Toronto. Updated stadium food is not as unhealthy as it used to be, and the 15 mini-menus in each of these books reflects that. Although there are lots of variations on dogs and fries, there are also plenty of slaws and corn, as well as fruity drinks and the occasional dessert. Recipes range from easy, like nutty chocolate drizzled popcorn and pizza-stuffed baked potato, to challenging ones such as Philadelphia's cheesesteak sliders. VERDICT Especially if your readers have had success with the author's previous Sports Illustrated cookbooks, you'll want these gender-neutral collections of recipes.

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