Swing Perfect
Hamlyn (Verlag)
978-0-600-61553-8 (ISBN)
- Titel ist leider vergriffen;
keine Neuauflage - Artikel merken
Whether it's from the tee or from the fairway find out how you can improve your strokeplay. Swing Perfect analyses every element of the perfect shot, from address, through impact to finishing position. Learn the basics, hone good technique on the practice ground, experiment with advance technique and take to the course to improve your handicap. The book includes step-by-step photographs to clearly show how to play the perfect shot. With innovative ideas for practice drills and quick-fix tips for weak areas of your game.
Neil Tappin is a highly regarded sports journalist and is currently employed as Instruction editor at Golf Monthly, Britain's most widelyread golfing magazine. He has unique access to the best coaches in the UK, as well as some of the finest golfers in the world. Through years of exposure to many different styles of pro-level golf coaching, Neil has become an expert with regards to swing technique.
Introduction The essentials Grip Stance Alignment Pre-shot routine Backswing Wrist hinge Down swing Impact Shoulder rotation The right swing for your body shape The ideal practice regime Adapting technique Driving Long irons Wedges Greenside bunker shots Fairway bunker shots From the rough From the deep rough Playing from a bare lie Uphill and downhill lie Advanced shots Draw Fade High and low shots Around the green - pitch, chip and flop shots Backspin Adjusting for weather conditions Trouble shooting Beating the hook Stopping the slice Shanking and topping Bad bunker play General inaccuracy First shot, worst shot The driving range workout
| Erscheint lt. Verlag | 15.8.2007 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 156 x 235 mm |
| Gewicht | 327 g |
| Themenwelt | Sachbuch/Ratgeber ► Sport ► Golf |
| ISBN-10 | 0-600-61553-7 / 0600615537 |
| ISBN-13 | 978-0-600-61553-8 / 9780600615538 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
