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Par Fork! the Golf Resort Cookbook: A Gourmet Guide to Top U.S. Golf Resorts Paperback – October 19, 2002


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Product Details

  • Paperback: 240 pages
  • Publisher: Pen & Fork Communications (October 19, 2002)
  • Language: English
  • ISBN-10: 0966348621
  • ISBN-13: 978-0966348620
  • Product Dimensions: 9.5 x 7.6 x 0.7 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #2,331,433 in Books (See Top 100 in Books)

Editorial Reviews

Review

"This book will appeal to this new generation of golfers..." -- Foreword Magazine, February 2003

"Walters again shows readers how to duplicate the luxury of resort eating at home." -- The Arizona Republic, January 2003

A hole-in-one! This is truly a multi-course delight, in all ways. -- Antonia Allegra, Director of the Symposium for Professional Food Writers at the Greenbrier

Forget the sweet spot, ignore your swing and head for the kitchen. -- Robin L. Kline, Savvy Food Communications

Gwen Ashley Walters is a genius at convincing exclusive resort chefs to part with their cooking secrets. -- the late Michael McLaughlin, cookbook author

About the Author

Gwen Ashley Walters is a professionally trained chef, award-winning author and a Certified Culinary Professional.

Customer Reviews

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The Ranchero Style Eggs is next on my list to try!
C. Robertson
And you don't have to tee this one up just for breakfast, it would work well for a lunch or dinner as well.
Walter "The Boomer" Sanders
I will purchase another copy as a gift without hesitation.
Cwgrlvic

Most Helpful Customer Reviews

4 of 4 people found the following review helpful By Walter "The Boomer" Sanders on February 20, 2003
Format: Paperback
What a concept: Par Fork combines great golf with great food.
Gwen Ashley Walters takes us to 19 renowned golf resorts and gives us a taste of the history of the courses, signature holes and golf tips from the pros.
Then she has us kick off our golf shoes and put on an apron as we move from the club house to the resorts' restaurants to learn about their culinary history, signature dishes, and pick up kitchen tips from this scratch chef.
I've been lucky enough to play at three of the resorts featured in this fun book - The Broadmoor, The Phoenician in Arizona and the fabled Blue Monster at Doral. It's easier for me to shoot par with these recipes than it was to score in the 70s out on the courses...and a lot tastier, too.
The Broadmoor's Southwestern Breakfast Burrito is easier to make than a two-foot putt but is as exciting as a 305-yard drive. And you don't have to tee this one up just for breakfast, it would work well for a lunch or dinner as well.
Eggplant usually thrills me as much as draining a 40 footer for a triple bogey - kind of an opportunity gone to waste. But there was something about the Phoenecian's Grilled Eggplant that caught both my attention and admiration. I did them over charcoal and the family gallery approved.
I have to admit that I escaped to Joe's Stone Crab after the Blue Monster ate me up. But who needs a ticket to Miami and Joe's when you can whip up Doral's Grilled Sea Bass? It's quick, delicious and versatile and the Coriander Sauce is the perfect caddy.
Buy Par Fork for the golf, buy it for the food, but buy it. I think it will come in very handy helping me justify my love for golf with my willingness to prepare and share a taste of the game with family and friends.
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2 of 2 people found the following review helpful By Midwest Book Review on January 5, 2003
Format: Paperback
Par Fork!: The Golf Resort Cookbook by food writer, cooking teacher, and award-wining cookbook author Gwen Ashley Walters showcases menus and recipes drawn from nineteen of America's top golf resorts including The Greenbrier, The Fairmont Scottsdale Princess; Doral Golf Resort & Spa; and The Lodge at Pebble Beach. These world class golf resorts also provide "kitchen friendly" world-class recipes that range from Butternut Squash & Green Pea Risotto; Double-Cut Grilled Pork Chops with Apple Pear Habanero Chutney; Grilled Salmon with a Scallion Caper Beurre Blanc; and Apricot Ginger Sea Bass; to Braised Pineapple Rum Tarts with Pineapple Saffron Compote; Roasted Corn & Lobster Salad; Chocolate Charlotte with Whipped Mascarpone & Mocha Broth; and Macadamia Nut-Crusted Chicken. Nicely illustrated with color photography, Par Fork! would make an elegant addition to any dedicated gourmet golfer's personal or professional cookbook collection.
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By C. Robertson on April 27, 2012
Format: Paperback
I bought this cookbook in the gift shop of one of the resorts that was in the book. I have made probably 10 recipes so far and have loved them all. Last night I made 3 of them for dinner. I think my favorite it probably the grilled eggplant salad...so easy, and so fancy all at the same time. Another recipe I am made many times is the orange cranberry scones. The Ranchero Style Eggs is next on my list to try! I actually like my book so much that I ordered the Cool Mountain one by the same author, it just arrived in the mail today! I'm about to curl up with some tea and pretend it is winter while I look through it! I have to pretend since it is hot already down here in Houston!
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By C.C. Gal on May 26, 2013
Format: Paperback Verified Purchase
Ordered 2 of these. Gourmet pal lost hers somewhere, I got her 1 for winter house & 1 for summer house. Some of our favorite dining experiences come from this book. Don't want her to be w/ out it!
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1 of 2 people found the following review helpful By Cwgrlvic on January 18, 2007
Format: Paperback
This is a very nice book in many ways - great for the coffee table, but very useable. The recipes are intriquing, yet not too difficult sounding and the photos of the courses are outstanding. I will purchase another copy as a gift without hesitation.
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