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by Tripp Bowden (Author)
A great gift for any golfer, whether or not he will ever visit Augusta National or see The Masters in person. As a caddy at Augusta National Golf Club, Tripp Bowden learned lessons about golf, life--and food.
Here Bowden shares forty of his favorite recipes inspired by his life spent behind-the-scenes at Augusta. Complete with full-color photos, this book--certainly not standard by any cookbook terms--features surprising spins on a variety of delicious table-friendly, comfort food classics:- Honey Baked Ham butter beans,
- Caddy house gumbo,
- Collard greens and pot liquor
- Deep fried pork chop sandwiches
- New England clam chowder
- Clubhouse ice cream
- Toasted pound cake (also known as Mr. Roberts's Dessert)
- And dozens more
Along the way, Bowden contextualizes how and when he enjoyed some of these unexpected culinary delights as he details his unique caddy experiences and the lifelong friendships forged through food and golf. In doing so, he creates a real treat for golf lovers and food enthusiasts alike, with elements of unscripted humor reminiscent of the classic Caddyshack sprinkled and dashed throughout
Author Biography
Tripp Bowden is a former Augusta National caddy, the first full-time white caddy in the history of the elite private club. He's also a former collegiate golfer and alum of Augusta University, and a former copywriter, first with McCann Erickson New York and later with his own company, Creative Wizards. Tripp is the author of the New York Times-praised Freddie & Me: Life Lessons from Freddie Bennett, Augusta National's Legendary Caddy Master and All the Memorable Rounds: Golf Adventures and Misadventures from Augusta National to Cypress Point and Beyond. A frequent speaker at prominent golf clubs and sports venues across America and beyond, Tripp lives with his wife, Fletch, and children, Arrie B. and Holly Mac, in Augusta, Georgia.
