Baseball season has arrived — and a new baseball book aimed at elementary-school kids should please lovers of America’s favorite pastime.
The graphic novel “Fuzzy Baseball” by John Steven Gurney tells the story of the Fernwood Valley Fuzzies. Made up of a variety of animals, this team possesses lots of talent but somehow never manages to win a baseball game against its archrival, the Rocky Ridge Red Claws.
The diminutive Blossom Honey Possum, the Fuzzies’ number-one fan, owns every piece of Fuzzies paraphernalia on the market. Eventually, even the ever-positive Blossom finds the team’s losing streak depressing. She decides to take action.
She works on her fielding, running and batting skills and tries out for the team. She succeeds in joining the Fuzzies. But will this smart, spry rookie be enough to turn the team’s fate around?
Gurney makes each page of this short book colorful and fun. Young readers will quickly find themselves rooting enthusiastically for the Fuzzies to bounce back and defeat the Red Claws. To add to the fun, the names and numbers of the players on both teams are loosely based on those of real baseball professionals.
I recognized the inspiration behind the names Jackie Rabbitson (who is appropriately number 42), Hammy Sosa and Sandy Kofox. I’m sure baseball fans will be able to identify the sources of other names as well.
The publisher bills this book as “part ‘Casey at the Bat,’ part ‘Charlotte’s Web.’” It shares the nostalgic charm of those stories, as well as an optimistic message for sports fans of all ages.
John Steven Gurney will sign copies of “Fuzzy Baseball” on Saturday, May 21, from 11 a.m. to 12:30 p.m. at the World Eye Bookshop in Greenfield.
“Making & Using Caramel” by Bill Collins of Pelham is a short, handy introduction to making caramel by a popular local personal chef. This book comes from Storey Publishing’s “Storey Basics” line and is meant to introduce the public to its subject matter.
Caramel, as most readers probably know, is burnt sugar. Collins begins his book by describing the essential equipment and techniques needed to make the quintessential caramel, a chewy caramel candy (although they work with a variety of caramel products).
He goes on to provide related recipes, not just for basic caramels but for other confections (e.g., nut brittle), sauces and even pies and cakes.
Most of these recipes are for desserts and sweets, but Collins does tuck in a savory recipe for a sweet-and-sour Asian barbecue sauce involving fish sauce and Sriracha.
“Making & Using Caramel” won’t answer every question a reader might have about caramel, but it isn’t supposed to. Bill Collins should get the novice caramelizer off to an excellent start. I see turtles in my future.
Tinky Weisblat is the author of “The Pudding Hollow Cookbook” and “Pulling Taffy.” Visit her website: www.TinkyCooks.com