Ballpark Eats: Recipes Inspired by America's Baseball Stadiums

by Katrina Jorgensen, Blake Hoena (With)

Overview

Forget peanuts and Cracker Jacks! America’s 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 the famous fish tacos at the Giants' AT&T Park in San Francisco to the 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:	9781623706470
Publisher:	Capstone
Publication date:	01/01/2016
Series:	Sports Illustrated Kids Series
Pages:	144
Sales rank:	653,005
Product dimensions:	8.00(w) x 10.00(h) x 0.38(d)
Age Range:	9 - 12 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.

cz

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.

Editorial Reviews

07/01/2016
Gr 4–8—Chef Jorgensen features more than 70 ballpark style recipes from all 30 Major League ballparks. A brief introduction discusses the importance of this type of food. Organized into four-page sections about each Major League team, starting with the American League and moving into the National League, the book pairs recipes significant to the specific region with cool drinks, fun facts about baseball, and humorous food anecdotes. The cookbook provides accurate information and mouth-watering recipes; however, the recipes are too complex for children and there is no note advising adult supervision. Tasks like braiding dough, melting almond bark, and creating a pastry shell could prove quite difficult for children, especially without the assistance of a responsible adult. A glossary explains various tasks and measurements but could be easy to overlook. Page layouts are overwhelmed with a mix of recipes and facts. VERDICT This book is engaging, but children will need adult guidance.—Emily Bayci, Naperville Public Library, IL

School Library Journal