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About the author:
Gilli has worked with food, and as a restaurateur, broadcaster and food writer for over 20 years. She has played golf for 5 years.
Guess which comes first in her life now!
Gilli's cookery books range from a Taste of Cyprus, Welsh Calendar Cookbook, Cook Organic and most recently Celtic Cuisine. Her TV series, Tastes of Wales was shown on BBC Wales, BBC 2, BBC Worldwide and Cable TV. She lives in north Yorkshire running cookery classes from her home, when not on the golf course.

How the cookbook works:
The 18 menus are based on when you play your game of golf during the day.
Menu 1 will suit the early golfer and menu 18 is for the late player.
A round of 18 holes of golf takes generally between 4 and 5 hours.
PLAYING EARLY? There is no time to prepare a meal before you head for the first tee. Afterwards though, there should be time to put something special together. Just make sure the shopping is done and the ingredients are in the fridge.
PLAYING THROUGH MIDDAY? Start the preparation before you go out, and finish the cooking when you get in.
PLAYING LATE? You'll need a meal absolutely ready to dive into at the end of the day. Some menus have a starter and main course and others have a main course and pudding. Whatever the menu though, delaying tactics are vital, and so there is a section on nibbles etc at the beginning of the book. And a small chapter on how to numb the effects of a bad game afterwards!

Golf may be an all consuming game, but golfers get very hungry, and there is a limit to just how many bacon baps a golfer can eat ......
Many golfers can swing, hook and slice well in the kitchen. However the draw of another round of golf is too great, and the desire to cook fades away. Quick, simple and very delicious food is what every golfer wants at the end of a round. And none want their games ruined by the troublesome thought of how to achieve this perfect meal while out on the course.
This book can guarantee a stress free game of golf, because supper is sorted, even if the golf isn't.