144 pp. paperback
73 recipes inpired by classic ballpark foods and regional cuisine
For baseball fans with wanderlust in their veins, baseball travel is one of the best things in life.
Visiting a new city and exploring a different ballpark with its unique sights, sounds and smells -- it's never quite as you expect after seeing it on TV. Fans have different accents and in-game rituals. The pre- and in-game hype and promotions are different. And of course, there's interesting new stadium food to try out.
Stadium food is a big deal these days, with clubs introducing increasingly creative (or just massive) new dishes each season to fill fans' tummies and empty their wallets.
For those who don't have the travel bug, this cookbook presents a collection of recipes that reflects something about each of the 30 different ballparks in Major League Baseball. With Ballpark Eats, you can visit every city in the majors by a culinary route.
Katrina Jorgensen put together a diverse but comforting collection of ballpark-inspired fare. She steered clear of the recent trend in Frankenfood monstrosities and focused on mostly regional cuisine. Seafood on the coasts, Tex-Mex in the southwest, six different styles of hot dog, and lots of American classics in between.
Guessing the author hasn't been to Toronto, the most diverse city on the planet, because she stuck to poutine for Canada's lone entry. Poutine? Come on! Save that for when the Montreal Expos make their glorious return.
Anyway, this is a fun cookbook and I've already made and devoured several of the sandwich recipes, including:
Maryland Crab Cake Sliders, representing Baltimore
Cuban Sandwich, representing Tampa Bay
Spicy Pittsburgh-Style Sandwich, representing The Burgh
Bratwurst Sliders, representing Milwaukee
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