Cookbook Review: Chicago Cubs Cookbook
Who didn’t see this coming? The Cubs came out with a cookbook, and I bought it. Pre-ordered it even. And it just came in the mail today.
I read through it from cover-to-cover today, and I’ve got to say, I enjoyed it. The pictures are great, the recipes are enticing, and it’s all for a great cause: to benefit the Dempster Family Foundation.
The recipes come from all over the Cubs universe, from players past and present (and even future!), the coaching staff, the broadcast booth, and even some Cubs-friendly Chicago restaurants who happily shared some top-secret recipes in the name of charity. I haven’t had the chance to make anything from the book yet, but I’m looking forward to trying a number of these dishes.
There’s also plenty of Cubs trivia and Wrigley Field history tucked into these 124 pages, making it a fun read for just about any Cubs fan.
I only see two drawbacks, and they’re minor. One, as you’ll see below, there are multiple recipes for some of the same dishes. Two for crab cakes. Three for meatloaf. I know this isn’t a traditional cookbook, but I’d still prefer a little more variety. Two, the book is bound with a plastic spiral, which I know is common in cookbooks, but I’m not a fan. It gets bent weird and twisty. I’d prefer a regular binding. (Neither of these are deal-breakers!)
It’s for a good cause, so Cubs fans should do their part and buy this fun book. You’ll be glad you did.
Chicago Cubs Cookbook: All-Star Recipes from Your Favorite Players
The book starts with a foreword from Tom Ricketts, an Introduction to Riley Dempster and the Dempster Family Foundation, and a short history of food at Wrigley Field. The first three recipes in the book are striaght from the concession stands, provided by Levy Restaurants.
From the Friendly Confines:
- House-made Black Bean Veggie Burgers
- How to Build the PERFECT Chicago Dog
- Signature Crab Cakes with Lemon Aioli
Leading Off: Appetizers
- Mike Fontenot: Bacon-Wrapped Duck Breast
- Rudy Jaramillo: Baked Herbed Cream Cheese en Croute
- Randy Wells’ Hot Wing Dip
Pinch Hitters: Side Dishes
- Cubs Clubhouse: Yogurt Mashed Potatoes
- John Grabow’s Loaded Mashed Potatoes
- Pat Hughes: Grilled Asparagus with Garlic
- Len Kasper: Mother Kasper’s Slow-Cooker Stuffing
- Greg Maddux: Rosebud Restaurants Jalapeno Hash Browns
- Dave Keller: Blue Adobe Grille Green Chile Potato
- Alan Trammell: Twin Anchors Restaurant & Tavern Pepper Jack Creamed Spinach
- Carlos Zambrano: My Arepa Caraotas Black Beans
Heart of the Order: Main Courses
- Jeff Baker’s Mom’s Chicken Cordon Bleu
- Mike Bielecki: Protein Thai Noodles
- Ernie Banks: Harry Caray’s Tallgrass Meatloaf
- Maron & Andrea Byrd’s Baked Ziti
- Andrew Cashner: Grandma Pat’s Meatballs
- Tyler Colvin: Molly’s CHicken Broccoli Casserole
- Connie’s Pizza: Pizza Soup
- Ivan DeJesus: Pastelon de Amarillos
- Ryan Dempster: D’Agostino’s Grilled Chicken Parmesan
- Ryan Dempster: Hub 51 Broiled Sea Bass in Horseradish Broth
- The Fifty/50 Skirt Steak Sandwich
- Kosuke Fukodome: Hiro Aoyama’s Ginger Pork
- Jeff Gray: Southwestern Turkey Burgers & Sweet Potato Fries
- Pat Hughes: Caramelized Plank Salmon
- Jim Hendry: Crawfish Etouffee
- Jim Hendry: Chicken & Sausage Gumbo
- Koyie & Meghan Hill’s Pork Stew
- Hub 51: Build-Your-Own Steak Tacos
- Brett Jackson: Buffalo Spaghetti Squash Pasta
- Ted Lilly: Egg in the Hole
- Fergie Jenkins: Bagged Pheasant
- Derrek Lee: Wildfire Parmesan-Crusted Filet
- Ted Lilly: Stanley’s King of Chilis
- Sean Marshall: Sarah’s Mom’s Masterpiece Meatloaf
- Carmelo Martinez: Locrio de Pollo
- Lou Piniella: Anita Piniella’s Layered Chicken Salad
- Corey Miller: Corey & Maria’s CHicken Pasta
- N9NE Steakhouse: Ahi Tuna Tartare
- Lou Mitchel’s: Grilled Thick French Toast
- Xavier & Meredith Nady’s Meatloaf
- Mike Quade: Pecan-Crusted Snook with Cajun Cream Sauce
- Aramis Ramierz: Harry Caray’s Jumbo Lump Crab Cakes
- Larry Rothschild: Wildfire Spit-Roasted Herb Chicken
- Ryne Sandberg: Margaraet Sandberg’s Chicken Tacos
- Ryne Sandberg: Harry Caray’s Rigatoni with Vodka Sauce
- Carlos Silva: Arepas
- Ryan Theriot: Chicken & Sausage Jambalaya
- Alfonso Soriano & Carlos Marmol: Mangu
- Geovany Soto: Arroz Con Gandules
- Geovany Soto: Harry Caray’s Bone-In Chicken Vesuvio
- Chad Tracy: Vinegar Grilled Chicken
- Steve Trout: Pan-Fried Trout
- Billy Williams: Sweet-Swingin’ Billy’s Grilled Pork Chops
- Carlos Zambrano: My Arepa Carne Desmechada
Extra Innings: Desserts
- Cubs Clubhouse: Peanut Butter Protein Truffles
- Sam Fuld: Carrot Cake with Cream Cheese Frosting
- Tom Gorzelanny: Grandma Ruby’s Oreo Cookie Balls
- Jim Hendry: Fig Cake
- Jim Hendry: Pecan Praline
- Micha Hoffpauir: Grandma Ernestine Adams’ Blonde Brownies
- Rudy Jaramillo: Cola Cake
- The Rickets Family: Cut-Out Vanilla Almond Cookies
- Len Kasper: Apple Crisp
- Jeff Stevens: Christina’s Banana Nut Bread
- Ryan Theriot: Joe’s Havana Dream Pie
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Tags: baseball, Cookbook Reviews, cubs cookbook, reviews