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.
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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.
Blake 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 St. Paul, Minnesota, with his wife, two kids, a dog, and a couple of cats. Blake continues to make up stories about things like space aliens and superheroes, and he has written more than 70 chapter books and graphic novels for children.
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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