Travels with a Golf Tour Gourmet

Hicks, a member of the LPGA tour for nearly 20 years, dealt frequently with the problem of how to prepare food in hotel rooms without kitchens. One example of her ingenuity recounted here: a recipe for Armenian meatballs to be cooked in the bottom of an electric coffee pot. Readers need not use the same techniques, but they can enjoy the humor of this cookbook-cum-golf memoir as well as its hearty food. The 150 recipes are arranged in chapters titled ""Teeing Off,'' ``Pro as in Protein,'' ``Divots'' and ``Extra Shots.'' The recipes are not sophisticated: a lot of meat stews and loaves, chicken cacciatore, minted pork chops and the like. But when it comes to flavor they're as welcome as a hole in one. (November)