TIVERTON, R.I. -- Yeoman House Books has announced the forthcoming publication of the first of a planned series of regional golf cookbooks. Golf a la Carte: Recipes from America’s Finest Clubs –The Southeast will begin to ship to bookstores nationwide on Sept. 10, 2008.
“This book has been more than a year in the making,” said Caleb Clarke, sales manager of Yeoman House. “We began asking the chefs at the finest clubs and resorts in the South to submit their ‘signature’ dishes last summer, and the response was overwhelming. It took our editors months to sort through all the great recipes, select the best for the book and begin the testing process. But we think we’ve ended up with a definitive picture of the culinary imagination found in today’s clubhouse kitchens.”
The 252-page full-color hardback cookbook contains more than 190 delicious recipes from more than 120 different chefs from golf resorts and private golf and country clubs in the Southeastern United States. The book contains recipes for breakfast, lunch and dinner, soups and stews, salads, sauces and sides and dessert. It is priced at $49.99.
“One of our goals in doing this book was to spotlight the incredible talents of the men and women who work in the kitchen every day feeding hungry golfers and their guests,” said James Y. Bartlett, one of the editors of GOLF A LA CARTE. “A great meal combined with a great day of golf adds to the experience of the game, and we wanted to showcase the imagination and creativity of the often unseen chefs who contribute to that experience in such an important role.”
Chefs were invited to submit recipes for dishes that their members often request, and many responded with recipes that call upon the rich vernacular of Southern cuisine. There are recipes for fried green tomatoes, several variations of she-crab soup and a number of delicious gumbos. There are numerous recipes that call for fresh fillets of grouper, red snapper and striped bass, as well as the abundant crab, shrimp and oysters found in Southern waters. Yet there are variations in the recipes that encompass Asian, Polynesian, European and Caribbean ingredients as well.
Among the dozens of Southern golf resorts represented in GOLF A LA CARTE are Pinehurst, Reynolds Plantation, Kiawah Island, the Naples Beach Club and Golf Resort, the Ritz-Carlton at Tiburon, the High Hampton Inn, Rosen Shingle Creek, Ginn Reunion Resort, Arnold Palmer’s Bay Hill Club, and the Marriott Grand Hotel. Private country clubs in the cookbook include Addison Reserve, Mediterra, Daniel Island Club, Haig Point Club, Long Cove Club, Hendersonville Country Club, Memphis Country Club, Broken Sound Club, Steelwood Country Club, Concession Golf Club, Golf Club at Briar’s Creek, and the Dataw Island Club, along with many more.
The cookbook features a special Foreword by Arnold Palmer, who reminisces about his menu selections for the Champion’s Dinner at Augusta National; and an Introduction by Chef Mike Deihl, executive chef at Atlanta’s historic East Lake club and president of the local chapter of the Culinary Institute of America.
The book was edited by Bartlett, a longtime golf writer and editor, along with D.G. Stern, an
author and avid golfer. The recipes were tested and screened by Michele Ritter, culinary editor.
Clarke said that the editorial team has already begun collecting recipes for Volume Two of the GOLF A LA CARTE series, which will cover the Pacific Coast. Future volumes are planned for other areas of the country with one or two cookbooks scheduled per year. “By the time we’re finished, we should have the definitive collection of golf club cuisine from across the country and around the world,” Clarke said.
Information about the new cookbook can be found at www.golfcookbook.com or at www.yeomanhouse.com.
Golf a la Carte: Recipes from America’s Finest Clubs
Volume One: The Southeast
Edited by James Y. Bartlett and D.G. Stern
Culinary Editor: Michele Ritter
Yeoman House Books
252 pages, four-color, perfect bound, hardback edition
Foreword by Arnold Palmer
Introduction by Michael Deihl
Table of Contents, Glossary, Index
ISBN: 978-0-9754676-3-3
$49.99
www.golfcookbook.com
www.yeomanhouse.com
CONTACT: Caleb Clarke
(401) 816-0061, caleb.clarke@yeomanhouse.com
