Fairway Gourmet Golf Resorts Cookbook Autographed

The Fairway Gourmet Golf Resorts Cookbook is autographed by Chef Jacky Pluton and shares recipes in this golf destination guide and cookbook. Pecan-Crusted Pompano with Swamp Cabbage from Outback crab Shack in Florida, Pine Nut Tart inspired at Pebble Beach, and Honey Ice Cream inspired by Arizona are just a few few of the amazing and unique recipes found inside Chef Pluton's cookbook. 


Format: Hardcover and dust jacket, 191 pages 

Copyright: 2005. Signed cookbook, First Printing 

Publisher: The Fairway Gourmet LLC/Jacky Pluton 

Author: Jacky Pluton with Lisa Kahn 

ISBN: 9780976971405

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Description: The Fairway Gourmet visits glorious golfing destinations throughout North America, from Pebble Beach, the Napa Valley, and Ojai on the West Coast to New York City, Kiawah Island, Sea Island, Ponte Vedra, and Amelia Island on the East Coast, stopping in Arizona, Chicago, and Wisconsin on the way. Author, chef, and avid golfer Jacky Pluton explores each location with a passion, urging readers to join him in his celebration of the joy of living. He presents the venues as a way to experience the natural beauty, regional recipes, and sensory adventures that these unique locations offer. 

Golf-loving readers can use the book as a guide to resorts, restaurants, and regional attractions, as a starting point for a wish list, or simply to daydream. Between golf games, Jacky invites readers to join him for breezy motorcycle rides to one-of-a-kind book shops, antique stores, fresh markets, and local vineyards -- adding a sense of joyful discovery to the journey. So hang on tight as you romp with Jacky through a round of golf on a gorgeous course, take a back road adventure on a sunny day, or enjoy a meal like none other. The Fairway Gourmet will teach you to play "out of bounds!" 

Jacky Pluton is a world-class chef with a zest for passionate living -- and a dream to someday score in the 80s. Born on Table 17 of his father's restaurant in Serrieres, France, Jacky has carried the family tradition of fine cooking to award-winning heights, graduating first in his class from Ecole Hoteliere de la Chaise Dieu. He worked in Michelin-star-rated restaurants in France, Monaco, and Switzerland before coming to the United States in 1986, where he has been Executive Chef at several of this country's top restaurants. 

Jacky earned a succession of Five-Star Mobil ratings and Four-Star ratings from a Chicago- area publication. In 1996, he opened the first of several restaurants in the Chicago area and today is the Chef/Owner of Pluton in Chicago and Jacky's Bistro outside of Chicago, which Bon Appetit called America's best new casual restaurant in 2001. 


Condition: Very good condition. 

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