Overview

Forget peanuts and Cracker Jacks! National 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 the famous fish tacos at the Giants's AT&T Park in San Francisco to brats and cheese curds at the Brewers's Tropicana Field, these diamond dishes are perfect for any seventh-inning stretch. Produced in partnership with SPORTS ILLUSTRATED KIDS.

Full Product Details

9781491482339

Table of Contents

Reviews

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. . . .Especially if your readers have had success with the author's previous Sports Illustrated cookbooks, you'll want these gender-neutral collections of recipes.-- School Library Journal

Author Information

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 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.

Tab Content 6

Countries Available