Tripp Bowden, the first full-time white caddie in the history of Augusta National, has a new book out, “The Caddy’s Cookbook: Remembering Favorite Recipes from the Caddy House to the Clubhouse of Augusta National.”
If you’re familiar with Bowden’s other books—“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,” you know that the author loves to spin a yarn. Bowden’s storytelling is on par with Tiger’s golf game. I wrote about the latter book. Read that review HERE.
Following some entertaining pages, Bowden jumps right into the recipe portion of the book with “Horace Avery’s Legendary Fried Pork Chop Sandwiches.” Avery was the caddy house cook who came from humble beginnings. From there you’ll touch upon everything from butter beans and “Miss Lillie Winfried’s Caddy Yard Collards” to pot roast and “Frogmore Stew.” Don’t gloss over the Transfusion drink (grape juice and ginger ale), though. It’s delicious … especially when you add vodka.
There’s chili dogs, soup, ice cream and a whole lot more, of course. They’re blended through the book as smoothly as Tiger played No. 12 on Sunday as his competitors crashed down around him.
Perhaps no other golf course is as famous as Augusta National for its food — from the Champion’s Dinner before the Masters to the tournament menu, including pimento cheese and egg salad sandwiches — but the recipes in Bowden’s book are so much more than what you’d expect. They are as unique as the characters who created them and Bowden graciously shares this slice of Southern Comfort with his readers.
Order a copy of “The Caddy’s Cookbook: Remembering Favorite Recipes from the Caddy House to the Clubhouse of Augusta National” HERE.