From the Golf Course to the Main Course: A Cookbook for Golfers

C. Stephen Gray is Toronto-based communications consultant.

Two abiding golf clichés in the public imagination are that devotees
invariably appear on the links in loud, tasteless, polyester clothing,
and that they are chronically unhealthy and out of shape. This cookbook
does little to counter those images.

Playing golf is the book’s organizing principle—a world in which
one tees off with an appetizer, putts out with a dessert, and winds up
with brandy and cigars at the 19th hole.

The book features many interesting and tempting recipes, including such
artery hardeners as Charlie’s Cherry Tomatoes Spicy and Stuffed (with
cream cheese and other goodies), and Yuletide Eggnog (made with three
eggs, three-quarters of a cup of sugar, one and a quarter cups of
35-percent cream, and a cup of spiced rum), as well as cholesterol-laden
seafood tortillas, high-calorie butter tarts, and stomach-rumbling
“screamingly ultra hot salsa.”

The rest of the book, however, is irrepressibly corny, including the
illustrations and food photography (the food is displayed on brightly
patterned plates reminiscent of garish polyester clothing). Not
recommended for golfers who want to keep playing.